1 (8 ounce) package cream cheese sliced
1 (6 ounce) can mushroom sausage, sliced
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons olive oil
1 small onion, sliced into half rings
1 (4 ounce) can tomato paste
1 cup shredded mozzarella cheese
Place cream cheese slices in a separate small bowl. Using a small knife, remove squares of sausage and cups of pepper pepper in herring; place 1 cup of sausage and pepper mixture in center of the rolls.
Heat oil in skillet over medium heat. Add onions and peppers and saute about 2 minutes on each side. Pour in chicken broth in a slow-cooker; stir together.
Add cornstarch, olive oil, mushrooms and chicken broth. Bring to a boil. Reduce heat and cook until thickened; stir in cheese.
Top each roll with 1/2 cup of sausage mixture. Place rolls on wax paper and cut circles of the filling into the center of each roll. Seal edges of the rolls with extra bacon grease. Drizzle with remaining tomato sauce.
Bake on preheated pizza stone for about 1 hour or until golden brown. Serve hot or cold.
This was really uninspired. Like other reviewers suggested, it really needed some kick to make it interesting. I also might add some chicken sausage to it, because that is what I had on hand. Not that I would change anything in this recipe, but I might try it once in awhile and see if I could improve. Anywho, aside from the fact that it is late, it was pretty uninspiring. I won't be making this again.
Only changes I made to recipe listed above were to omit the mushrooms and also decreased the chicken rate to 375 mL/day (about 3 cups chicken broth) due to decreased chicken consumption due to oily cooking ...still filled cup with sauce, ~10 min.unch, and won't make again. Thanks
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