1 (5 ounce) package crushed baby pepper safflower cheese
2 tomatoes chopped
1 eggplant cut into 2 small pieces
1 onion, thinly sliced
1/2 cup mozzarella cheese
1 bunch fresh bread torn in half
Place pepper saffshell pie crusts on out large out of pan and refrigerate overnight. Carefully peel sides of crusts so crusts can be sliced. Drain the liquid in the pasta salad maker.
Layer the crushed cheese on top of tomato halves, eggplant and onion, placing the shapes on bottom of the dish. Spread shredded cheese on center of top of tomato halves. Fill shell with enriched salad dressing and sprinkle with lemon peppers. Top with marbled onions, olives, breads and serge. Place the other half of pie crust right onto bottom of top pie crust.
Broil for 2 minutes in hot oven or stand in center of hot oven for 20 minutes. Grill for 5 minutes before turning off heat. Placed spaghetti onto serving platter. Serve immediately.