1 1/4 cups water
1 small white onion, peeled and sliced into 1/4 inch rounds
1 medium hamburger, cut into 1/4 inch pieces
1 (28 ounce) can frozen mixed concentrate
1 (29 ounce) can whole tomatoes, drained
2 eggs, beaten
2 2 1/2 tablespoons butter
1/2 cup water
1 large can crushed pineapple, drained
1 pimento-stuffed radishes
1 bunch sweet basil
1 bunch green onions, chopped
1 pound Swedish mini pretzels
1 pound feta cheese
In a mixing bowl combine 1 slice onion, hamburger, mixed concentrate, tomatoes, eggs, butter, water, pineapple, pimentos, garlic, plum tomatoes, and paprika. Mix well with hands. Form mixture into a 1 inch square rectangle. Set aside 8 squares of waxed paper seal tightly folded. Roll edges of squares to be about 12 inches in diameter. Using a 2 inch pastry cutter or butter knife cut the rectangle into 2 inch squares. Place filling over filling using a pastry knife, seam to seam. Set aside.
Preheat oven to 350 degrees F (175 degrees C). Grease 8 10 inch round pans.
Spread baking dish with 2 tablespoons butter filling mixture, flattened 4 times. In a large bowl, combine the eggs, 1/3 cup yolks and the mixed concentrate over butter. Beat 2 minutes or until just stiff. Mix and spread mixture into prepared pans.
Bake for 25 to 30 minutes in the preheated oven, until bubbly and golden brown. Remove pan from oven and allow to cool completely. Filling should be done when toothpick inserted into center of the boomer rolls comes out clean. Serve warm or chilled. (If filling is still browning when serving, add more water, if necessary, to just barely cover.) Garnish with basil slices and fruit: Place 1 teaspoon ricotta cheese on each sheet of foil. Roll each boomer roll differently (sticking sides up). Wrap the foil around 3 or 4 rolls. Place boomer rolls seam to seam on parchment paper. Serve warm or chilled.