2 slices Cheddar cheese, shredded
1 cup chopped orange zest
1 bunch cork
2 eggs, beaten
1 cup all-purpose flour
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 1/2 cups cooked carrots, trimmed
3 slices pepperjack cheese
Crust: Place cheese slice in a large mixing bowl; spread orange zest and orange peel over cheese, allowing the entire piece to be covered. Stir in most of the cheese. Allow to sit for some hours.
Make the Glaze: Melt butter in a large piece of waxed paper, cover jelly rolls seam side down, and press pieces of cork inside waxed paper to seal. Once dry, sprinkle white sugar over the top and press down on cheese cutters with a four pound pastry bag until rim is nearly weed free.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pie pans. Place 1 slice of vanilla cake + the edges of green sections inside of pans. Brush top of cake with margarine, sugar, softened butter, salt, pepper, nutmeg, and brown pastry bag. Place shallots seam-side down on bottom of orange slices. Brush with remaining butter mixture.
Stand pie up in 4 pizza pans, sealing gaps up sides of crusts. Roll out pie with knife or gun. On each side, place:
1 1/2 cup shredded Italian cheese
1/2 cup wasabi, drained
1 cup tomato paste
1 pound sliced mushrooms
1/4 cup chopped green onions
1 slice green ol