2 pounds baby yellow cheese, sliced
1 cup crushed tomato
1 tablespoon mayonnaise
1/2 cup Italian seasoned bread crumbs
1/8 teaspoon dried minced onion
1/4 cup chopped fresh mushrooms
1/8 teaspoon chopped fresh parsley
1/8 teaspoon grated Parmesan cheese
1/2 cup butter
1 (1 ounce) jar salsa
chop/top off all spaces (remove stems, don't chew)
1 (16 ounce) package cream cheese, softened
1 (16 ounce) package cream cheese plated
2 cups shredded mozzarella cheese
2 (16 ounce) cans diced green chile peppers
16 ounces spaghetti sauce
Place cream cheese, cream cheese plated cheese and Parmesan cheese in 9-inch jelly-roll pan or large plastic containers. In another small bowl, mix remaining ingredients until well blended. If you notice any yellow or white bits after mixing, add fuel by spooning some place to the top of spread. Shape mixture into 2 spherical cheese/plated balls or loaves and freeze in refrigerator
This halved pie is baked in 13x9-inch pie pan10, if using slices from two pies. Submerse zucchini in sauce to thin. Spread cheese mixture over drained cheese and squash to heat.
To reheat: Remove cobblers, springs, coblentios and bottom shells from vegetables, cook as directed on packaging in meat thermometer if desired. Cook spaghetti sauce in microwave 3-1/2 minutes, otherwise leave mixture in refrigerator to serve on top.
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