2 (8 ounce) packages cream cheese, softened
2 (1 ounce) packages cream cheese, softened
2 eggs
1 (8 ounce) container spaghetti sauce
1/2 teaspoon salt
2 cups shredded mozzarella cheese
1/2 cup cooked and diced onion
1 (16 ounce) container vegetable oil for frying
1/2 cup chopped fresh parsley
1 (3.5 ounce) package instant pepper-spray mix
1 (8 ounce) package shredded mozzarella cheese
1 cup shredded mozzarella cheese
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Spread 1/4 cup cream cheese on 9x13 inch baking dish. Roll up mozzarella cheese slices to seal. Place over cream cheese. Add egg and spaghetti sauce. Roll up mozzarella cheese slices (red) and place over cream cheese. Add pepper-spray mix.
Bake in preheated oven for 50 to 60 minutes, or until bubbly and slightly browned. Drain off grease. Drain off excess liquid.
Top half of cream cheese layer with half of mozzarella cheese slice, reserving 1/4 cup mozzarella cheese and remaining 1/4 cup cream cheese cheese. Roll up mozzarella cheese slices (red sections) and place over cream cheese. Fold excess mozzarella cheese into cream cheese mixture.
Dredge egg mixture in remaining 1/4 cup cream cheese mixture and sprinkle over cream cheese layer. Top with remaining 1/4 cup cream cheese layers. Grease cupcake liners or large baking sheets.
Bake in preheated oven for 45 minutes to 1 hour, or until bubbly and slightly brown. Drain off excess liquid. Cool over parchment paper or foil. Cut into squares.