1 egg, beaten
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 1/2 teaspoons prepared horseradish
1/3 teaspoon vegetable oil
2 teaspoons vanilla extract
1 cup chopped red onion
1 cup sliced fresh parsley
1 cup chopped celery
1 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk
1 cup mayonnaise
1 cup white sugar
3 tablespoons tomato paste
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans.
In a large bowl, mix together egg, oil, brown sugar, horseradish, oil, vanilla, red onion, parsley, celery, bell pepper and green bell pepper. Mix in the egg mixture. Dissolve mayonnaise in milk. Add the melted mayonnaise and brown sugar. Mix gently into the egg mixture. Roll the rolls into 1 inch balls and place in the prepared pans to cool.
Heat oven to 400 degrees F (200 degrees C).
To Make The Filling: In a small bowl, mix together brown sugar, mayonnaise and white sugar. Mix in the egg mixture, then spread it over the cooled rolls. Arrange celery and green pepper over the cooled rolls. Spread marinade over rolls. Sprinkle marinade over rolls. Cover rolls and refrigerate overnight.
To Roll Out: Roll out rolls as thin as possible. Place rolls in a single layer in the prepared pans. Cover rolls and refrigerate overnight.
Roll Out: Roll out rolls as thin as possible. Place rolls in a single layer in the prepared pans. Cover rolls and refrigerate overnight. Remove rolls from pans and place in a single layer. Refrigerate rolls throughout the night.
Place rolls in the oven. Bake on preheated oven for 45 minutes, or until cheese is bubbly and golden brown.