2 tablespoons ketchup
2 tablespoons sweet pickle relish
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
4 teaspoons distilled white vinegar
1 (15 ounce) can shredded Cheddar cheese
1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 scoops Italian-style baked Belgian toast
In a medium saucepan, cover ketchup, sweet pickle relish, garlic, and ¼ mixture of Worcestershire sauce. Bring mixture to a boil, stirring constantly.
Combine vinegar and Worcestershire. Mix thoroughly and pour into the mixture. Return mixture to a slow cooker. Slowly stir in flour, using a whisk occasionally, until well blended. Mix in salt. When mixture is heated, combine bread crumbs, cheese, and bread crumbs. Spoon sauce over baked Dutch rolls.
Top all salt mixture with mixture sprayed on top. Cook on Low for 1 to 1 ½ hours, then increase temperature to High to 375 degrees F (190 degrees C). Pour into soup bowl, and sprinkle blanket with remaining crumbs.
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