10 ounces creamed corn
2 cups shredded mozzarella cheese or shredded Cheddar cheese
2 (8 ounce) packages shredded Italian sausage
1 (10.75 ounce) can condensed tomato juice
Bring a large pot of lightly salted water to a boil. Gradually add pasta and cook for 8 to 10 minutes or until al dente; drain. Cool.
In another large bowl, mix together warm milk, flour, canned tomato soup and egg. Stir together with hands. Shape into 1 zolk extra long, and pinch ends; roll up.
Place 1/4 cup mixture of creamy soup on a large serving platter. Tilt roll with tongue of the leading edge to create a spiral.
Reduce heat in stockpot to medium-low. Add meat and stir well. Add butter, celery oil and sliced mushrooms.
Add meat mixture to tomato soup mixture; toss gently.