Buttered Rosemary Rolls

From The Pioneer Woman's Kitchen to you. I love bread!!!! This is so good.

Ingredients

Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt

Preparation Instructions
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.

Popcorn S'mores

Here is a great take on S'mors. How about putting all fireside treats together so they become a tasty treat of Popcorn S'moes.

Yield: 20 pieces
Ingredients

•1 cup firmly packed light brown sugar
•1/2 cup (1 stick) butter or margarine
•1/2 cup corn syrup
•1/2 teaspoon baking soda
•10 cups freshly popped popcorn
•1 package (10 1/2 oz.) miniature marshmallows
•2 cups mini graham cookies (teddy bears)
•1 cup chocolate chips

Directions
1.Combine brown sugar, butter and corn syrup in medium saucepan.
2.Cook over high heat for 5 minutes; remove from heat and stir in baking soda.
3.Combine popcorn and marshmallows in large bowl.
4.Pour sugar mixture over popcorn to coat.
5.Gently stir in graham cookies and chocolate chips.
6.Spread mixture evenly into greased 15 x 10 inch pan.
7.Let cool completely. Break into pieces.
8.Store in an airtight container.

Reuben Crescent Bites

Lets surve this at a party.

•1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
•1/4 lb. thinly sliced corned beef
•2 oz. (1/2 cup) finely shredded Swiss cheese
•1/3 cup well-drained sauerkraut
•1/2 cup purchased Thousand Island salad dressing
•1 tablespoon milk
Heat oven to 375 degrees.

Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal.

Layer half of corned beef on each dough rectangle, cutting to fit if necessary.

Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.

Bake for 12 to 14 minutes or until golden brown.

Meanwhile, in small bowl, combine dressing and milk; mix well.

To serve, cut warm rolls into 1-inch slices. Place on a platter and serve with dipping sauce.