Beer Rocks

(These are called Beer Rocks because they should be served with Root Beer)

Rolls:
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour

Filling:
1 lb cheddar cheese, sliced into 3/4-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 chuncks 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 and let rise until double. Bake at 350 degrees for 15 minutes. Can also use rice and ham, ham and swiss, ricotta and cooked sausage, or anything else you can think of. Serve with tossed green salad and root beer. (I usually double this recipe if more than four will be eating.)

FREEZING INSTRUCTIONS:

Prepare as directed above. Allow to cool then put into freezer bags and freeze.

SERVING DAY:

Allow to defrost competely. Reheat in microware or oven (I prefer the oven because it prevents them from getting soggy).