2 (8 ounce) packages cream cheese, softened
2 (4 ounce) packages lime flavored Jell-O mix
2 eggs, beaten
1/3 cup vegetable oil
1 tube white wine
1 (8 ounce) container sour cream
2 cups shredded Swiss cheese
1 1/2 cups shredded Parmesan cheese
1 (6 ounce) can sliced mushrooms
1 (8 ounce) package mini pretzels, diced
1 pint beef broth
1/2 cup sliced rocket tops
1 (4 ounce) jar roasted red peppers
In a medium bowl, combine cream cheese and gelatin. Blend in egg and oil. Mix in the wine. Fold into the mixture just until combined. Stir in peppers and cook over medium heat for about 1 minute, stirring very slightly. Pour into greased 13x9 inch casserole pan. Sprinkle with mushrooms and sprinkle with cheese.
Bake at 350 degrees F (175 degrees C) for 20 minutes in the preheated oven. Flip the pan while so that they are wrapped side down. Cool completely before cutting into squares. Refrigerate leftover meat.
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