Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed Bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350 degrees F 35-40 minutes. Cool 1 minute and invert onto serving platter.

Note: If using Rhodes AnyTime! cinnamon rolls, they don't need any rising time. Bake at 350 degrees F 25-30 minutes. — Rhodes International

BANANA CREAM PIZZA

8 Texas rolls or 12 regular-size uncooked dinner rolls, thawed and risen
2/3 cup brown sugar
1/4 cup butter, softened
1/3 cup chopped pecans
2 cups banana cream pudding (made from small box directions)
4-6 bananas, sliced
1 cup whipped topping

Press rolls together and roll dough into a 13-inch circle. Place on a 12-inch pizza pan sprayed with nonstick cooking spray. Turn up edges of dough to form a ridge. Let rise 10 minutes. Combine brown sugar, butter and pecans. Sprinkle evenly over crust. Bake at 350 degrees F for 20 minutes. Remove from oven.

Cool crust completely. Arrange bananas on crust. Spoon prepared pudding over bananas. Top with whipped topping. Serves 8.

Nutrition per serving: 462 calories, 15 grams fat, 30 mg cholesterol, 503 mg sodium, 73 grams carbohydrate, 4 grams fiber, 43 grams sugar, 9 grams protein. — Rhodes International

SOUP BOWL

1 loaf Rhodes bread dough, thawed
1 egg, beaten

Cut loaf of bread dough in half for large bowls, into thirds for average-size soup bowls. Form into a ball. Place on cookie sheet sprayed with nonstick cooking spray. Brush with whole beaten egg. Cover with plastic wrap that has also been sprayed and let rise until double in size, about 2 to 3 hours. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool; slice off top.

Hollow out bread bowl and fill with favorite chili, soup or dip. Makes two large or three average-size bowls. — Rhodes International

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E-mail: vphillips@desnews.com