2 eggs, lightly beaten
1 cup milk
1 (16 ounce) package shredded Cheddar cheese
1/4 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
6 ounces shredded sharp Cheddar cheese sandwich spread
1/4 cup chopped onion
6 ounces roasted Italian sausage
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, beat eggs and milk together. Mix together soup mix, cheese, parsley, liquid cheese and onion, and set aside.
Place the shredded cheese sandwich spread on the bottom of a 9x13 inch baking dish, and spread half of the mixture over the top of the cheese sandwich spread. Layer the cheese sandwich spread with half of the meat mixture, then sprinkle with half of the cheese, then spread half of the remainder of the cheese over the meat mixture, then top with half of the meat mixture. Reheat the remaining half of the soup mix mixture over medium heat until almost boiling, then pour the sauce over all. Sprinkle with half of the tomato paste.
Bake rolls in preheated oven for 45 minutes, or until dark and crisp. Remove rolls from oven, and serve with hot bread crumbs.