1 pound ground beef
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/3 teaspoon dried rosemary
1/8 teaspoon dried basil
2 pounds smoked sausage, sliced
1 (10 ounce) package frozen mixed vegetables, thawed
3 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons paprika
Preheat the oven to 450 degrees F (220 degrees C). Remove the cheese from the meat, and shred as needed according to package directions. Place the meat in a 9x13 inch baking dish, and layer with flour, parsley, chopped green onions, olive oil, tomato paste, pepper and garlic powder. Mix all together well.
Bake uncovered at 450 degrees F (220 degrees C) for about 30 minutes, or until meat starts showing. Serve over grilled Italian sausage or pasta with tomato sauce, or any pasta sauce.
Meanwhile, roll out pretzel sticks into rounds. Place them 1 inch apart onto the meat and tomato sauce mixture. Roll the remaining 2 inches of pretzels into cigar shaped tokens, and brush with garlic powder. Cover pretzels with foil, and chill overnight in the refrigerator.
Grill the meat overnight in the refrigerator, and brush with soy sauce and Worcestershire sauce. When ready to serve, roll meat in peanut butter and place the stuffed meat onto the serving platter, shaking off excess grease. Brush sauce all over meat with garlic powder mixture. Top with crushed red pepper flakes, and sprinkle with chili powder.
⭐ ⭐ ⭐ ⭐