Prepare hot roll mix and let rise as package directs. Divide dough into two equal parts. Pat each part, using oiled hands, in well-oiled 15x10x1" jelly-roll pan. Beat eggs, milk and peanut butter until smooth. Add pimiento and celery seed. Stir in cheese; spread evenly over dough, almost to edge. Sprinkle with peanuts and pepper. Cover; let rise 30 minutes. Preheat oven to 425'F. Bake 12-15 minutes or until brown and bubbly. Cut into 4x2" rectangles. Serve hot. Favorite recipe from OKLAHOMA PEANUT COMMISSION
2 Shredded Cheddar cheese
3 Chopped salted peanuts
Servings 36
- Amount Per Serving
- % Daily Value *
- Total Fat 183.8g283%
- Saturated Fat 65.6g328%
- Cholesterol 333.5mg112%
- Sodium 1663.9mg70%
- Total Carbohydrate 53.6g18%
- Dietary Fiber 18.8g76%
- Sugars 15.1g
- Protein 120.6g242%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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