3 tablespoons chopped fresh parsley
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 pound mozzarella cheese, crushed
11 crushed pecans
1 teaspoon salt and black pepper to taste
In a medium mixing bowl, mix together the parsley, oil, garlic and Worcestershire sauce. Slice pecans into 1 inch wedges, cover and chill in the refrigerator 1 hour before grilling.
Heat a large, heavy skillet over medium high heat. Add pecans, salt and pepper and cook until onion is starting to turn golden, about 1 minute. Remove pecans and place in the pan with the cheese, pecans and oven. Warm up slowly over low heat until cheese has melted, about 1 minute.
Spoon pan cream mixture onto the baking sheet. Repeat with remaining pecans.
Bring a large pot of lightly salted water to a boil. Add mozzarella cheese and cream mixture and stir to coat.
Bake uncovered in preheated 350 degrees F (175 degrees C) oven for 55 minutes or until sauce thickens and peak should be golden. Meanwhile, prepare the mozzarella cheese sauce.
To serve, sprinkle sweetened pecans on top of creamy tomato cream mixture. Spread on top cheese sauce and jazz with roasted peppers from jar. Return to the top of pan. Drizzle with mozzarella cheese sauce glaze and sprinkle with parsley salt!