Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Cream the marshmallow cream and vanilla together.
Blend in the powdered sugar.
Begin blending with mixer, then work in with hands until all the sugar is blended in.
Shape into rolls 1/2 x 1 1/2-inches long.
Freeze rolls 2 to 3 hours until frozen hard. Melt the caramels with the cream.
Dip rolls in caramel and then in chopped dry roasted peanuts.
Lay out on a tray and freeze.
After they are frozen, put into a large plastic bag and keep frozen until you need them.
cake round cake pan.
Rolls.
Put all the ingredients
art with 1/4 of nut filling.
Roll up jelly
eanuts.
Shape into 2 rolls.
Place 1/2 of
Knead together the marshmallow creme and powdered sugar. Shape into small fingers or bite size balls. Place on waxed paper lined cookie sheets and freeze. Melt caramels with water over a double boiler (or microwave). Dip creme fingers into caramel mixture,then roll in chopped peanuts. Freeze until set. Store in refrigerator.
For something a little different, try dipping them into melted chocolate, Really Yummy!
Serving sizes are just a guess depending on how big or small you decide to make them. Also, I am not really sure on how much ...
Mix center well kneading till smooth, it will seem very dry.
Shape into 8 rolls, roll them in wax paper.
Freeze for 2 hours.
Melt caramels with water and beat well.
Roll logs in caramel and then into chopped nuts.
Keep in an airtight plastic container lined with wax paper and keep refrigerated.
Keeps 2-4 weeks.
Prep time is to make them only -- not freezer time.
Mix together cake mix, egg and 2/3 cup melted butter.
Spread into a 9 x 13-inch pan, lightly greased.
Bake at 325\u00b0 for 15 to 20 minutes.
Combine powdered sugar and Marshmallow Creme in a plastic bag and knead to mix.
Divide dough into rolls of 1/4 cup each and freeze for 20 minutes.
Dip into melted caramel and roll in chopped nuts.
Wrap in plastic wrap and store in refrigerator.
ff sides slightly. Spread with nut filling to within 1/2
Butter a 9 x 13-inch pan.
Pour about 1/2 of the nuts on the bottom.
Melt together in microwave, the peanut butter chips and margarine.
Add condensed milk and stir to smooth consistency. Fold in marshmallows and press mixture on top of nuts.
Press mixture down.
(It helps to wet hands under faucet) and top with rest of nuts.
Press nuts down firmly.
Let set and cut into bars of desired size.
The taste is similar to Salted Nut Roll candy bars.
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
Spread first package of rolls in bottom of greased 13 x 9-inch baking dish.
Combine sugar, cheese, egg yolk and vanilla.
Beat well.
Pour over rolls in pan.
Spread other package of rolls on top.
Beat egg white until foamy.
Spread on top of rolls. Sprinkle 1/2 cup chopped nuts and scant 1/4 cup sugar over egg white. Bake at 350\u00b0 for 30 minutes.
Cut into squares the size of your choice.
Use your favorite walnut filling in your Little Nut Rolls.
Lightly grease 9 x 13-inch baking pan.
Spread chopped nuts in pan.
Arrange rolls on pecans.
Mix granulated sugar, ground sugar and cinnamon; sprinkle mixture over rolls.
Cover with foil and damp towel.
Let mixture rise overnight in oven.
Remove damp towel.
Bake at 325\u00b0 for 25 minutes or until rolls are lightly browned.
Remove from oven and let sit for 5 minutes.
Turn upside down on tray.
Butter Bundt pan. Sprinkle nuts evenly in pan. Place rolls around pan. Sprinkle 1/2 box pudding over rolls. Melt butter and combine with sugar and cinnamon. Spoon over rolls. Let sit out all night. Bake the next morning 20 minutes at 350\u00b0 on low rack.
Dissolve yeast in warm water. Add cream. Cream together butter, shortening, and sugar. Add eggs one at a time. Sift flour and salt together, add alternating with yeast mixture. Beat well until dough no longer sticks to hands. Cover with wax paper and refrigerate overnight. Cut dough into four parts. Roll out each part on floured board until thin. Spread with favorite nut filling or poppy seed filling. Roll up like jelly roll. Place on greased baking sheet and let rise for 1 hour. Bake at 350\u00b0 for 50 minutes. Makes four nut rolls.
Melt butter, peanut butter chips and Eagle Brand milk. Stir until smooth. Cool slightly. Mix in marshmallows and salted peanuts. Press into 9 x 13 pan and refrigerate.
Mix together flour, brown sugar and butter.
Press firmly into jellyroll pan.
Bake for 10 to 12 minutes at 350\u00b0.
Mix corn syrup, water and butterscotch chips.
Bring to boil for two minutes, stirring constantly.
Spread mixed salted nuts on top of crust.
Pour syrup mixture over crust and nuts.
Bake for 10 to 12 minutes at 350\u00b0.
Fry sausage and pour out grease.
Add cheese and egg.
Open crescent rolls.
Make one rectangle; pinch seams good.
Spread with 1/3 of mixture and roll like for nut rolls.
Makes 3 rolls.
(Can spread with egg whites on top.)
Bake at 350\u00b0 for 30 minutes.