When I was little one of my favorite things that my parents did with my sisters and me was to take us out for picnic dinners. That might not sound like a big deal, but we just always thought it was so exciting when Dad would get home from work and they would pack everything into the car and drive to one of our favorite locations. We lived in Seattle so we loved eating dinner along the Mont Lake Cut, and, as my Dad would say, “watching the money float by” (in the form of expensive yachts and sailboats). My sisters and I would also play this little game called “don’t get wet” (and yes, we always got wet when we played that), and if the bridge was opening we would run down the path to try to be under it when it went up.
2 Tbsp butter or margarine
thinly sliced lunchmeat of your choice
1/2 cup shredded swiss cheese
- Stretch thawed dough into a 10 in x 8 in rectangle (tip: The dough takes a long time to thaw on the counter. Do NOT try to thaw it in the microwave – I say this from personal experience. Instead, put the dough in a plastic bag and place it in a bowl of hot tap water. It should be thawed in about 20 minutes)
- Spread with butter
- Top with lunchmeat and cheese (don’t go overboard with the cheese, otherwise it will leak out all over your cookie sheet)
- Roll up, pinch seams to seal, and tuck ends under.
- Place seam side down on a greased baking sheet
- Cover with a greased piece of plastic wrap. Let rise for 20 minutes. (I’ve never noticed much of a difference in size, but I’ve still always followed this step.)
- Uncover and bake at 350 for 25-30 minutes.
Slice up and serve hot if you’re eating dinner at home. Serve at room-temp if you’re having a picnic. I also like packing it in school lunches or bringing it in the car for a meal on the go. It’s delicious any way you slice it!