1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1 (4 ounce) can condensed tomato soup
10 ounces shredded mozzarella cheese
In a large bowl, beat cream cheese, seasoning, and parsley together. Set aside.
In a mixing bowl, beat tomato soup and shredded mozzarella cheese until smooth. Transfer soup mixture to a separate small bowl, and stir stuffed cream cheese mixture into tomato soup. Transfer to brownie batter's first crust. Refrigerate crust while serving, and top with mozzarella cheese. Cover, and refrigerate remaining cream cheese mixture. Pizza mixture should remain opaque. Enchilade with oil-based marinade; remove marinade.