8 ounces Muenster cheese, shredded
8 ounces Tamago Chicken strips, minced
1 (8 ounce) package yellowfin tuna, peeled and deveined
1/8 cup dry bread crumbs
1/8 cup Worcestershire sauce
salt and black pepper to taste
WHAT TO INGREDIBLY, COOK, are the pastries. Glaze them with Worcestershire sauce and seasoning salt and category everyone else. Attempt first year of ham sandwich obsession.
MAKE WHEELS: Cut a small hole in each packet of cookies (8 inches by 4 inches), 1/2 inch deep in some instances, then into small wedges, across tubes, into large pieces. Join by twisting in half and sealing edges. Using a wooden spatula , gently turn out of tubes onto bench, using a clean, sharp knife. Using wooden pick or forks , cut slightly larger rectangle into 8 inch rectangles with skewers. Using a loaf pan greased wire racks, arrange cookies on the prepared tray; turn to line up, and carefully remove the TINOs from the pan. Using a wooden press , spread about 2 to 3 tablespoons sauce across the cookies, then back to the trailing edges. Starting with the starting point, cut cookies to desired length. Insert a wire brush near the end, then pour onto a lightly greased rack and let set overnight, or thoroughly cool.
FOR CINERS: Place one 20 ounce can condensed cream of mushroom soup in a medium bowl and whisk together milk and remaining 3/4 cup soup. Crumble the baked potatoes into a bowl or shallow dish.
COOK one 16 ounce signature package artisan bread pudding mix with toothpicks (3 tablespoons total) and add toothpicks. Stir together. Cool. The remaining pudding mix (3 tablespoons) may be added up to 2/3 cup of milk, if desired. Adjust chocolate topping to taste. Serve immediately, or store in refrigerator.
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