1/2 cup olive oil
1/4 cup all-purpose flour
1 teaspoon salt
1 onion, chopped
3 cloves garlic, chopped
1/2 (28 ounce) can refrigerated nonfat cream cheese
1 cup shredded mozzarella cheese
1 red bell pepper, seeded and chopped
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
6 ounces tomato paste
2 tablespoons balsamic vinegar
2 tablespoons dry white wine or wine taster
1/2 tablespoon margarine
Heat olive oil in large saucepan over medium heat. Lightly oil drain strainer, jelly roll pan or bowl.
Melt remaining 1/2 cup olive oil in oil pan over medium heat. Stir cream cheese because it has a greasy, flaky texture. Stir together with garlic, onion and red pepper flakes. Reduce heat to low. Cook, stirring constantly, until liquid is reduced by 75%; stirring constantly, until mixture thickens. Sprinkle with Italian seasoning and crushed red pepper flakes. Fold mixture over cream cheese mixture. Drizzle vinegar over soup mixture. Spread mixture between foil; cover.
When filling reaches desired border filling of desired thickness, secure edges with toothpicks. Refrigerate and serve immediately.