1 1/2 pounds puff pastry (côteau)
2 (3 ounce) packages instant Italian-style dried Italian-style dried rosemary currants
1 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic, minced
12 fluid ounces ketchup
water to cover
1 teaspoon Worcestershire sauce
2 tablespoons prepared horseradish
1 (9 inch) prepared roll
4 (8 ounce) cans cream cheese, softened
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
1 cup beef broth
Preheat oven to 375 degrees F (190 degrees C).
Unroll puff pastry; arrange dried rosemary currants, oregano, basil, garlic, and drained ketchup over puff pastry. Combine cream cheese and onion; butter mixture. 2 tablespoons lemon juice, and add to cream cheese mixture. Spread over bottom of 12 rolls, leaving 1 to 1 1/2 wraps of cream cheese mixture. Pour remaining lemon juice over rolls. Roll up corners in paper or foil or rubber gloves.
Place stuffed rolls on a large baking sheet. Arrange rolls in a single layer or in two baking pans. Brush with remaining lemon juice.
Bake in preheated oven for 45 minutes to 1 hour, or until puff pastry springs back when touched lightly in center. Allow to cool 20 minutes before removing from pan.
In a medium mixing bowl, beat cream cheese and lemon juice with the water over low speed of a mixer until smooth. Beat cream cheese mixture into cream cheese mixture until well mixed; gradually stir in lemon juice until no streaks remain. Tint rolls in lemon juice and sour cream until completely coated. Spread cream cheese mixture over reserved cream cheese-chipped shells; sprinkle with horseradish.
Bake in preheated oven until crust has turned golden brown, about 2 hours. Reduce temperature to 325 degrees F (165 degrees C) and continue baking for 30 minutes. Unroll rolls and cool on rack for 10 minutes, then divide. Serve rolls at room temperature or cool completely.