Susan--piping it in sounds good--thanx. Let me tell you--this pan rocks! The rolls are awesome & the desserts will be the "ace up my sleeve" when I need to bring a dessert somewhere! Well, been experimenting and thought I would share my thoughts. Had to work through a few batches to get the rolls to my liking. They did not want to "open" nicely to hold the hot dogs. We all liked the taste though. Because I did a number of batches back to back, I had lots of rolls hanging around. Here's what I did once we had our fill of hot dogs. Cut the slit all the way through & cut (a few) again lengthwise--brushed with olive oil & garlic and toasted them in a skillet. They were great. The ones left wide were toasted the same way & topped with bruschetta. Some of the wide ones were also used to make French Toast sticks. If you want to kick up your French toast a bit-- after soaking in egg, roll them in cookie crumbs (grahams, Oreo, Chocolate Chip etc). I save all the crumbs from cakes, cookies, muffins and dry them on a cookie sheet. Then we make Super French Toast. Some other rolls I cut a 3/4" gully (instead of just splitting) & we had "not so Sloppy Joes" & made croutons for the salad. Desserts--made the fudge cake as recommended--topped w/ thawed frozen Bing cherries (with a bit of the juice, thickened & hot) & topped with whipped cream--DH added hot fudge. Made banana cake ones. Served it with homemade soft vanilla bean ice cream and had banana split toppings: hot fudge,strawberry syrup, pineapple topping, whipped cream, wet nuts (another east coast thing) & cherries. I plan on making banana ones (& other flavors) cutting a gully in them and piping ice cream into the gully & them freezing. This can be done day before a picnic & then just put out toppings. Some may even get a thick ganache piped in before freezing. I will for sure write again. The mind is still going non stop. Working on a pineapple upside down cake.

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