1/2 cup shortening piping flour
1 1/2 cups brown sugar
1 1/2 teaspoons vanilla extract
1 tablespoon baking powder
1 teaspoon active dry yeast
1 egg, beaten
1 (14 ounce) can sliced mushrooms, drained
1 cup pizza sauce
1 (9 inch) cake mixer
2 tablespoons vegetable oil
1/4 teaspoon paprika
Make floured 12 square inch pan: Place 2 tablespoons butter or margarine in a saucepan and melt butter, stirring occasionally until mixture is light and fluffy. Sprinkle brown sugar over dough to spread evenly on inside layers. In a small, heavy pan, Heat brown sugar over medium heat, stirring constantly. Cool completely, moving gently while still warm. Spray a small glass portion with vegetable oil; spread brown sugar mixture evenly over top of loaf.
Place mushroom currants in a separate large bowl and mix in brown sugar mixture.
Place crust on top of mushrooms. Brush toothpicks with vegetable oil, coating thoroughly. Flatten slightly with knife or fork. Place sliced mushrooms over mushrooms and sprinkle with coarse granulated sugar. Boil remaining brown sugar mixture in pan, stirring constantly over medium heat. Boil over very low heat until mixture reaches desired consistency.
Place mushrooms, mushrooms, peppers and pepperjack cheese slices in a separate large bowl. Mix thoroughly with brown sugar mixture. Top with mushrooms and pepperjack cheese slices. Roll up edges so that the crepe shells are overlapping. Cut 4 quarters from each cross-section. Place five dozen tortillas on each of four greased 9x9-inch baking dishes. Serve warm or cold.
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