1 tablespoon vegetable oil
2 tablespoons honey
3/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 tablespoons dried oregano
3 tablespoons dried basil
3 tablespoons Italian seasoning
1 teaspoon dried oregano
1 tsp dried basil
1 teaspoon dried basil
1 teaspoon salt
1 (1 ounce) package dry onion soup mix
1 tablespoon water
In a small mixing bowl, mix the oil, honey, pepper, garlic, oregano, basil, Italian seasoning, oregano, basil, onion seasoning, salt and dry onion soup mix. Mix just until until well blended and coats the back of a metal spoon. Blend in the water and egg to form a heavy dough.
Roll into heavy rolls. Roll each roll, overlapping, once or twice to make dividers. Place sandwiches on a cookie sheet or plate.
Fry sandwiches on a medium baking sheet with tongs to help grease the edges. Fry 6 sandwich rolls at a time, turning every 6 minutes. Fry 4 to 6 sandwiches at a time; roll sandwiches into small, crisp food-shaped balls. Fry a ball of dough on each side only. Serve sandwiches with pasta sauce.