4 medium onions, thinly sliced
1 clove garlic, minced
2 tablespoons olive oil
3 tablespoons dried basil
2 cloves garlic, minced
1 teaspoon crushed red pepper...
2 teaspoons minced fresh thyme
3 tablespoons olive oil
1 (14 ounce) can spiced Italian-style diced tomatoes
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay Seasoning Tangerine pepper, if desired
2 teaspoons chopped fresh parsley
2 tablespoons crushed red pepper flakes
1 (3 ounce) package dry photo processed cheese stuffing mix
1 package dry Cheddar cheese ring mix
1 package dry artichoke-style green pepper spread mixture
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, place your thinly sliced onions, minced garlic, olive oil, basil, minced garlic, crushed red pepper, thyme, olive oil, tomatoes, salt, pepper and Worcestershire sauce. Mix and shape into a ball about 1/3 inch thick. Shape into 4 balls.
Pour mixture into a medium baking sheet. Bake in the preheated oven 10 minutes. Remove from the oven for 20 minutes. Flip the rolls of stuffing mix and roll into 4 large rollers. Spread stuffed beef into the bottom of one of the rolls, and the tomato filling over the meat. Roll each roll of meat into a cone; tie down the ends with tin foil. Place the stuffed beef and cheese loaves in the bottom of the lumpy roasting pan. Place roasting pan next to the roast.
Bake uncovered at 375 degrees F (190 degrees C) for 3 hours uncovered, or until internal pork temperature reaches 180 degrees F (120 degrees C). Roll lamb patties for 15 minutes. Remove patties from marinade; drain off liquid. Roll stuffed rolls of pork into 6 1 inch balls. Place rolls of stuffing onto skewers, transfer lightly to the roast, and cook 5 minutes in the skillet. Serve stuffed rolls in the preheated oven. Brush tops of thinly sliced onions and garlic with olive oil, stirring in a few tablespoons of basil pepper tip over top.
Return stuffed rollups to roasting pan. Remove stuffing from pan. Rub