Pizza Rolls

1 can Pillsbury pizza dough
1 jar of your favorite spaghetti sauce
mozzarella cheese
pepperoni and any other pizza toppings you like

Unroll the pizza dough. Pour the sauce on the dough and spread to 3 of the 4 edges. You want to leave some dough clean so that they will seal nicely. Cover with cheese. Line the pepperoni so that the pizza is completely covered. Add any other toppings you might like. Roll the pizza dough like it is a cinnamon roll. Then use a serrated knife to slice it into pieces. Place in greased 9x13 pan. Bake at 425* for 15-17 minutes.

* These are a fun alternative to your usual pizza. They are quick and easy and kids love them!

From Jane Ketcheside

Cheesy Chicken & Broccoli Casserole

6 boneless half chicken breasts
1/2 stick of butter
2 Tablespoons cooking oil
salt and pepper to taste

Salt and pepper chicken breasts and saute in butter and oil for 10 minutes.

2 (10oz each) packages frozen chopped broccoli, cooked and drained well
1/2 cup mayonnaise
10oz can condensed cream of chicken soup
1 Tablespoon lemon juice
1 teaspoon her blend (like Italian Seasoning or Herbes de Provence)
1/2 cup shredded cheese
1/2 cup coarsely crushed cornflakes

Spread broccoli in the bottom of a 2 quart casserole dish. Top with sautéed breasts. Mix mayo, soup, lemon juice and herb blend together; pour over chicken. Sprinkle with cheese and top with crushed cornflakes. Bake at 350 degrees for 25 minutes.

* This is one of my husband's favorite dishes! It's very filling and leaves plenty of leftovers.

From Angel Shannon

Pumpkin Cinnamon Rolls

2 Tablespoons yeast
1/2 cup warm water
1/2 cup canned pumpkin
2/3 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup melted butter
1/4 teaspoon ground cloves
1 teaspoon cinnamon
4-5 cups bread flour
1/2 cup brown sugar, packed
2 Tablespoons cinnamon
2 Tablespoons melted butter

Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.

Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

1/4 cup butter
1/2 cup brown sugar, cooked
2 Tablespoons milk
1/4 teaspoon vanilla
pinch of salt
1/2 to 3/4 cup sifted powdered sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

From Carrie Swenson