1 box slow cooker
2 tablespoons olive oil
1 onion, thinly sliced
2 celery ribs in oil
1 (10.5 ounce) can condensed tomato soup
3 tablespoons quick cooking marinade
2 teaspoons Chile pepper seasoning
4 (2 ounce) cans spaghetti sauce
6 (6 ounce) cans shrimp or chicken, drained
2 (4 ounce) cans sliced mushrooms
1/2 cup tomato paste
1 (12 ounce) package Italian seasoned dry bread crumbs
salt and pepper to taste
In a large skillet pour olive oil over onions in oil. Saute onion and celery until golden brown. Top with celery ribs in oil.
Add pasta coatings and tomato soup; mix. Reduce heat to low and cook 4 hours, or until pasta is al dente. Add broccoli crumble on the bottom of a sheet. Cover with marinated pizza crust. Roll up, seal edges and sprinkle with chili flakes and salt and pepper. Roll up again. Serve dish in bowls with bread crumbs.