[kaycee]

Here is one of my kid's favorites:

The original recipe is "Nacho Pinwheels" and can be found on pillsbury's website. I didn't think my kids would eat it, so I altered the recipe:

1 can (8 oz) Pillsbury Place 'N Bake Crescent Rounds
1/3 cup finely shredded cheese
1/3 cup hormel natural choice carved chicken breast


1 . Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and spread it flat on cutting board.
2. Cut chicken into small pieces. In small bowl, mix cheese and chicken.
3 . Sprinkle mixture over dough. Roll the dough back up and press edge down to seal. Cut roll into slices.
4. Place slices on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown.

These were a big hit!

[kaycee]

This is the other recipe I make for their lunches. Sometimes I make it for dinner, too.


INGREDIENTS:
1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, chopped
1 small garlic clove, minced
1 (16-ounce) box hot-roll mix (we used Pillsbury)
1 1/4 cups warm water
10 slices American cheese

1. Heat the oven to 375° F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside.

2. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef.

3. In a large bowl, combine the roll mix, yeast, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes.

4. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of American cheese.

5. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing. Makes 24 servings.