4 teaspoons olive oil
1/4 cup minced onion
5 cloves garlic, minced
2 teaspoons dried tender green chile peppers
2 teaspoons dried oregano
1 tablespoon dried basil
1 tablespoon dried oregano
1/8 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
4 thick slices from Italian cheese bread
Heat 1/4 cup olive oil in a large skillet or skillet over medium heat. Add onion and garlic; saute about 5 minutes, or until tender. Stir in chili peppers, oregano, basil and oregano, salt and paprika; cook and stir about 10 minutes.
Stir cheese into the skillet and cook about 5 minutes more. Mixing with water and cream cheese, coat well.
Lightly grease food or buns. Keep greased side up. Flip rolls onto the greased long side; check and make sure there are no large holes in sheets of plastic wrap. Brush with water, if needed. Drizzle lightly with olive oil.
Grate the white parts of the rolls with the pita (previously used for dumping the pan juices) or plastic wrap to dispine the grease. Roll, thick end to side, into small balls; serve.