1 teaspoon bread machine seasoning
1 teaspoon diced onion
1/3 cup water
1 tablespoon olive oil
4 large corn tortillas, warmed
Heat olive oil in a large skillet to 375 degrees F (190 degrees C), or until oil is well blended. Add bread machine seasoning, onion and water; cook for about 2 minutes, stirring. Evenly coat the tortillas with oil and seasoning mixture.
Spread the corn tortillas evenly on a single serving size pan. Sprinkle more than 1 teaspoon of the sauce on top of the left side; serve immediately topped with melrose mushroom roll. Gently fold the dough over, and place on top of the right side, butter side up. It should meet halfway; roll up and seal edges.