2 tablespoons margarine
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish cream
3 cloves garlic, minced
2 large onions, chopped
2 teaspoons olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
2 tablespoons water
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, blend the margarine, Worcestershire sauce, horseradish cream, garlic, onions, olive oil, oregano, basil, rosemary, sage, thyme, parsley, sage and thyme. mix well.
Warm a small skillet over medium heat and pour the sauce mixture into the skillet. stir gently to let it cook for a few minutes, then remove from heat. Mix in the water and stir gently. Remove from heat.
Roll the rolls, but do not grease, and place in a 10x15 inch baking dish. Brush with the marinade mixture.
Bake uncovered, for 45 minutes in the preheated oven. Meanwhile, preheat an outdoor grill for high heat.
Remove rolls from oven and sprinkle with remaining marinade mixture, tomatoes, bell pepper, onion, salt, black pepper and paprika. Place on waxed paper and brush with remaining marinade mixture.
Bake uncovered for 1 hour in the preheated oven.