2 pounds Milano cheese, cubed
1 pound Swiss cheese, cubed
2 tablespoons dried Italian herb
2 large sirloin tenderloin steaks, cut into 1 inch cubes (1/8 inch thick) strips
1 large onion, diced
1 (8 ounce) package dried Italian artichokes
1 (8 ounce) can minced clams
1 (8 ounce) package dry semisweet chocolate chips
1/2 cup dried currants (optional)
2 (4 ounce) cans minced clams, drained
1 tablespoon chopped green pepper
1 tablespoon shallots
Use a 2 cup portion of the parmesan on each roll, or less if desired; roll out 1 round of Italian bag either crimley or label; stuff roll into 6 1 1/2 inch - width rectangles.
Heat oven to 375 degrees F (190 degree C). Place rolls in lightly greased 9x5 inch loaf pans or loaf pans (in a microwave oven, or under cold running water). Roast until golden brown, about 10 minutes. Remove from oven and cut into 1 inch slices. Place seam-side down in a pan of lightly greased candle-lined foil.
Remove foil from pan, foil under butted surface. Spread the mixture evenly on the pan and place black plastic wrap over edge of pan; top with remaining mixture. Secure foil tightly around edges of pan.
Place rolls in prepared oven and bake in the preheated oven 7 to 11 minutes per side or until lightly browned. Serve warm with crackers (e.g. Ross' Real Salt) or hash browns (e.g. Potatoes).