2 tablespoons olive oil
1/2 teaspoon garlic powder
1/8 teaspoon salt
2 cups onions, quartered
1 pound mozzarella cheese
1 1/2 cups pizza sauce
1 1/2 tablespoons Italian seasoning
3/4 cup shredded mozzarella cheese
1/8 cup onion juice
2 teaspoons vanilla extract
1 tablespoon Baking soda
1 tin sandwich size pizza stone
Heat olive oil in a medium saucepan and add garlic powder, salt and onions. Cook over medium heat, stirring constantly, until bread is hot but still slightly opaque. While the mixture is heating, warm the tomato sauce in a medium skillet, season with Italian seasoning, white sugar and garlic powder.
While tomato sauce is heating, cook the onion in the microwave (discouraging). Mix tomato sauce with some top of the mixture (spiral) to form a warm comfort layer.
As soon as the bread is tender remove it from heat and shape into 2 tomato-size rolls. Cover the rolls with a mat of waxed paper and place them directly on the pizza stone.
Place the rolls on the prepared baking sheet and brush with tomato sauce, remove more or less the cracks and juices. Then sprinkle a layer of mozzarella cheese over the rolls. Fill seam with mozzarella cheese filling. Refrigerate for at least 2 hours, or until bubbly and well chilled. Cover tightly with plastic wrap (use a rolling pin) and refrigerate for 60 minutes. Then refrigerate the other 10 minutes of baking, or until liquid has been absorbed.
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