Beer Rocks

These rolls look like lumpy rocks, and should be eaten with root beer (hence the name). My sister-in-law just calls them pizza rolls. I've never met anyone who didn't LOVE them, even my picky kids who don't like pizza.

Rolls:
1 T yeast
1/3 C sugar
1 C warm water
2 T oil
3 ¼ C flour

Filling:
1 lb cheddar cheese, sliced into ¾-inch cubes
1 package pepperoni slices

In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chunks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter (optional) and let rise until double. Bake at 350° for 15 minutes.

Can also use rice and ham, ham and Swiss cheese, ricotta and cooked sausage, or anything else you can think of. Try dipping in pizza sauce, pesto, or Alfredo sauce. Serve with tossed green salad and root beer. (I usually double this recipe if four or more will be eating.)

Sweet Cornbread

This is like cake--similar to the Marie Callendar's mix.

1 C milk
¼ C stick margarine/butter, melted
1 egg
1 ¼ C cornmeal
1 C flour
½ C sugar
1 T baking powder
½ tsp salt

Heat oven to 400°. Grease bottom and side of 9-inch round pan, 8-inch square pan, or 12 muffin tins. Beat milk, margarine, and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. Bake 20 to 25 minutes (less for muffins) or until golden brown and toothpick inserted in center comes out clean.