4 (8 ounce) cans anchovies
1 (16 ounce) can Italian-style diced tomatoes
1 (8 ounce) can crushed pineapple, drained
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried marjoram
1 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon dried thyme
20 ounces shredded mozzarella
In a large mixing bowl, combine anchovies, tomatoes, pineapple, garlic, salt, basil, oregano, basil, marjoram, rosemary, salt, thyme and crushed mozzarella.
Cover and refrigerate at least 4 hours. Carefully lower rolls in marinade to cool. Chill in refrigerator.