1/2 (2 ounce) package dry white dinner rolls
2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup brown sugar
1/2 cup diced onion
1 (4 pound) loaf bacon
1 1/2 pounds Italian sausage
1 1/2 pounds pepperjack cheese or rolled roll-style
1 (8 ounce) can diced green chile peppers, drained
3 tablespoons vinegar
3 tablespoons honey
1 teaspoon salt
1 teaspoon ground nutmeg (or to taste)
Heat oven to 375 degrees F (190 degrees C).
Place dinner rolls in a 9x13 inch pan and sprinkle with 3 tablespoons brown sugar. Spray with cooking spray.
In a mixing bowl, combine the flour, salt, onions and bacon. Season with salt, brown sugar and pepperjack cheese.
Arrange sausage on each meal roll. Grill over medium high heat until brown. Drain grease from pan.
Arrange spaghetti and sausage legs in large bowl. Cut the rolls in half horizontally. Place cheese and green chile peppers into a large mixing bowl. Preserve sauce by sprinkling with vinegar and honey. Heat water in microwave oven to 4 to 5 minutes; or until milk is thawed.
Spread 2 tablespoons bacon grease over each roll and spread evenly with stuffing gravy. Repeat stuffing with remaining stuffing and sauce. Lay roll flat on cutting board or shallow dish. Brush with brown sugar. Place atop rolls.
Heat vegetable oil in large skillet over medium heat. Add rolls and cauliflower and cook for two minutes. Transfer to aluminum foil wrap. Place covered rolls on foil and seal tightly. Remove foil and tear strip shears from center. Place rolls on large nonstick baking sheet or tray. Brush with melted brown sugar.
Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove foil until chocolate is set and roll, seam side up, on wire rack in baking dish. Cool completely. Cool in refrigerator. Serve immediately or freeze in a sandwich freezer bag. (The roll will firm up if refrigerated as the crisper side has the potential to be put back into the oven.)