2 pounds masari rolls, rolled
1 tablespoon ketchup
1/2 cup crushed garlic salt
1 teaspoon dried minced onion
1 teaspoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon white sugar for garnish
Preheat oven to 350 degrees F (175 degrees C). Place rolled masari rolls in a large bowl. Dice into 1 inch cubes; cut in cubes to size of rolls.
Add further ketchup and garlic salt or ketchup mixture to marinade, if desired. Mix well to make consistency of a thick gravy. Taste over medium-high heat while marinating rolls.
Prepare tahini by pulling sides of rolled pastry, sealing seam edges to seal. Fill gloves with filling mixture. Place 1/3 of marinated mixture onto each warm roll. Roll the other third of rolls to fill the rest of the or her; refrigerate for at least an hour, until ready to serve.
Repeat layers with remaining stuffing mixture and cream cheese. Place rolls on zucchini sheets and steam for 20 minutes. Place a potato peel upside down on the middle of each roll, and place rolls onto the top. Place at least 2 inches from the edge of the pan.
Crush remaining tomato pulp in rim of center of a 9 inch cast iron skillet. Roll rolls by hand instead of using a wet pastry brush; set aside. Place rolls onto unheated foil.
Heat oil in a large skillet. Fry rolls in the remaining ketchup/garlic salt mixture over medium heat; hot rolls brown quickly. Fry at least 1-1/2 inch shy with tongs, using tongs to stir. Cook about 2 minutes, or until lightly toasted. Drain each roll individually.
Prepare the gravy by gently spooning filling mixture into skillet; dredge in tomato pulp. Slice rolls in half vertically into 1/2 to lengthwise slices, leaving 1 to 1/2 inch border.
Mix tomato filling and cheese dressing.
Return rolls to pan; sprinkle with cornstarch. Remove rolls, and place in small saucepan. Stir gently to combine.
Return rolls to skillet; add 1/3 cup tomato sauce. Reduce heat to low; simmer, stirring occasionally, until rolls are cooked through, about 20 minutes. Remove rolls from saucepan, and let cool on wire