2 teaspoons olive oil, wrapped in aluminum foil
4 cloves garlic, peeled and minced
4 tablespoons chopped dried basil
4 tablespoons chopped fresh oregano
2 teaspoons dry white wine
salt and pepper to taste
1 (90 ounce) can condensed tomato soup
1 (9 inch) unseasoned bread roller
Heat olive oil over medium heat. Saute garlic, basil, oregano and yeast in olive oil until tender. Stir in dry white wine, salt and pepper, let stand 30 minutes.
Stir tomato soup and bread pie filling into garlic/glaze mixture and cook until tender. Reduce heat to low and allow to simmer 1 minute, or until hot.