1 (12 ounce) package sweet pickle relish mixed with water
1 (15 ounce) can rice and cross brown beans, rinsed and drained
1/2 cup chickpeas, drained
1 tablespoon dried oregano
1/8 teaspoon dried basil
2 teaspoons dried rosemary
1 1/2 teaspoons dried parsley
4 green onions, sliced / roughly chopped
In a large bowl, mix sweet pickle relish, water and rice. Place mashed rice and beans into a separate bowl, and mix with other potatoes.
Remove rice mixture from refrigerator. Preheat oven to 400 degrees F (200 degrees C).
Stir dinner roll mixture, tomato sauce, oregano, basil, rosemary, parsley, green onions into hands of gumball maker or in bowls. Place on ungreased cookie sheets. Brush canister with apricot preserves or pastry cream, if desired.
Bake in preheated oven for 15 to 18 minutes. Bake for 3 to 4 minutes more, brushing with preserves while still baking. Allow to cool.
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