1/2 cup olive oil
3 cloves garlic, chopped
1 onion, minced
1 jalapeno pepper, seeded and chopped
1 dash Worcestershire sauce
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
2 eggs
2 cups shredded mozzarella cheese
salt and pepper to taste
Heat oil in a saucepan over low heat. Cook and stir garlic and onion in olive oil for 10 minutes.
Mix garlic, onion, jalapeno pepper and Worcestershire sauce. Stirring well, mix cooked garlic and onion in olive oil for 5 minutes, then stirring in cream cheese.
Bring a large pot of lightly salted water to a boil. Stir in cream cheese and cheese. Reduce heat to medium low; cook for about 1 minute, stirring.
Place a large towel or large sheet of foil in the bottom of a large slow cooker. Put a layer of mozzarella cheese over one of the towels, fold the thickest part of it over cream cheese and fold in cream cheese, mozzarella and mozzarella cheese. Place a layer of shredded cheese over the cream cheese, fold over the cheese and cheese. Place cream cheese over the mozzarella under the rolls.
Place cooked rolls in the crock pot with a layer of cream cheese covering. Season with salt and pepper.
Cook on low for 6 to 8 hours, or until roll is golden brown and cheese is melted.