Italian Rolls
1 onion, chopped
1 tbs olive oil
3 cups leftover mashed potatoes
2 tbs milk
1/2 cup Parmesan cheese
8 flour taco-size tortillas
14-oz can diced tomatoes with garlic, undrained
8-oz can tomato sauce
1/2 tsp basil

1/2 tsp salt
1/8 tsp pepper
3 tbs Parmesan cheese
Preheat oven to 350 degrees. In a small saucepan, saute onion in olive oil until tender. Stir onions into potatoes, along with milk and 1/2 cup Parmesan cheese. Divide the potato mixture onto the tortillas. Roll up to enclose the potato mixture. Pour 2 tbs tomato sauce in bottom of 3-quart glass baking dish, spread to cover thinly. Place tortilla rolls in pan, seam side down. Mix diced tomatoes, remaining tomato sauce, basil, salt, and pepper and pour over filled rolls. Cover pan with foil. Bake at 350 degrees for 25-30 minutes, until bubbly. Uncover pan and sprinkle with 1/2 cup Parmesan cheese. Bake 5 minutes longer until cheese melts. Serves 8