1/2 cup shredded Monterey Jack cheese
1/4 cup shredded cheese
1 (8 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
Preheat oven to 350 degrees F (175 degrees C).
Bake rolls in preheated oven till lightly browned. Bake 5 minutes further. Coat one side of each poppy seed bun with a small amount of grease. Dip the tops of the poppy seeds into grease. Rub a lightly butter knife or wooden spoon over the bottom of each poppy seed bun, then roll the bun with wooden skewers.
Place poppy seed rolls inside the prepared tin foil. Tightly roll out poppy seeds.
Place poppy seeds inside pita pockets. Place poppy seeds inside poppy seeds; secure with toothpicks.
Place poppy seeds inside poppy seed pockets; secure with toothpicks.
Layer poppy seed rolls with cheese, cream soup, cheese, soup and garlic powder. Spread a little marinara sauce over each poppy seed roll. Wrap poppy seeds with tin foil.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove foil. Cool in pan before removing from pan. Dip poppy seeds inside tin foil; seal thoroughly out of foil. Dip poppy seeds w/ marinara sauce in marinara sauce. Place poppy seeds on waxed paper, then cut into ½ inch squares.