1 pound ground beef
1/2 cup water
2 tablespoons garlic salt
6 eggs
2 tablespoons olive oil
2 green onions, finely sliced
1 lemon zest, sliced
1 tablespoon dry mustard
2 tablespoons horseradish
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried parsley
1 teaspoon dried oregano
1 tablespoon dried marjoram
1/2 teaspoon dried basil
1/8 teaspoon dried hot mustard
2 cups tomato puree
2 (8 ounce) packages whole, USDA organic tomatoes, sliced
1 pound Swiss cheese
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, mix together the ground beef, water, garlic salt, 6 eggs, olive oil, green onions, lemon zest, dry mustard, horseradish, crushed red pepper flakes, oregano, salt, basil, red pepper flakes, wine, tomato puree, tomatoes, Swiss cheese and tomato puree.
Bake rolls in preheated oven for 1 hour. Continue baking for an additional 5 to 10 minutes on each side. Roll pasta in tomato puree; roll in cheese. Serve warm.