1/2 cup margarine, softened
1 cup all-purpose flour
1 1/2 tablespoons brown sugar
1 clove garlic, minced
2 eggs, beaten
1 teaspoon dried oregano
1 (15 ounce) can ripe tomatoes, with juice
1 pound Swiss cheese, diced
2 (8 ounce) cans green olives, drained
1 (8 ounce) can tomato paste
Heat margarine in a large pan over medium heat. Cook corollas in margarine for about 2 to 3 minutes each. Transfer to large plastic bag with metal foil. Place marinated crispy side down onto cooked plastic wrap. Refrigerate until firm.
To Make Filling: Melt margarine in a large skillet over medium heat. Stir in flour and sugar. Mix in garlic and eggs. Cook, stirring, until thickened. Stir in tomatoes and cheese. Cook, stirring, until cheese is melted and spreadable. Transfer to plastic wrap. Refrigerate until set, about 1 hour.