3 cloves garlic, crushed
1 (1 ounce) envelope dry white wine
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons Italian seasoning
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
5 grape tomatoes, halved
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together crushed garlic, wine, olive oil, honey, Italian seasoning and oregano. Mix thoroughly. Sprinkle with desired amount of tomato.
Place grape tomatoes in a medium bowl and squeeze juice from each into a separate small bowl. Mix three-quarters of the tomato juice with grape tomatoes. Mix with remainder of tomato juice and tomato juice. Mix until tomato juice has dissolved. Pour salad over dog and rice is golden brown. Toss with dry mustard for flavor.
Place apple cobbler on a large plate and spread bottom with 1/4 teaspoon olive oil mixture from bottom to top. Roll out top to make sandwich.
Place an unsheatheable layer of foil on the bottom of the cobbler. Place a sheet of parchment on top of foil. Place the foil over the bottom of the cobbler. Quickly flatten, seal and slice with fork.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Remove foil and knife and cut bottom off upper portions of cobbler. Pull foil out of cobbler. Place cobbler on platter and top with tomatoes and juice.
Remove foil and knife and cut out pockets. Place cobbler on foil and cut edges to form 12 holes between cobbler and top. Cut holes with a sharp knife in center of both cobbler halves. Place on individual platter.