Unless you want to make homemade bread dough to start these with, it is usually quicker to get the frozen bread dough. 1/2 pound sweet bulk sausage 1/2 pound diced cooked ham 1/2 cup each chopped onion and green pepper 5 eggs 1 loaf frozen bread dough 1/2 pound hot bulk sausage 1 package (8 ounces) shredded mozzarella cheese or your favorite cheese mix Cook and crumble sausage and ham. Mix with drained peppers and onions. Scramble eggs; add to sausage/ham. Roll thawed bread dough into a rectangle about 3/4 inch thick. Place filling on rolled-out dough. Sprinkle with cheese. Roll up jelly roll fashion. Place seam side down on a greased cookie sheet. Bake at 350 degrees for 35 minutes until brown and crusty. Top may be sprinkled with caraway or sesame seeds or dill. Slice and serve hot.

Abbreviations: lb = pound oz = ounce(s) ================== Lemon Butter Sauce:     4 oz. lemon juice     2 oz. white wine     4 oz. heavy cream     1 lb. butter, (4 sticks)         6-8 chicken breasts, (3-ounces each) pounded thin   Oil and butter for sauteing chicken         2 3/4 Cups flour, seasoned with salt and pepper, for dredging   6 oz. pancetta, cooked         12 oz. mushrooms, sliced     12 oz. artichoke hearts, sliced     1 tablespoon capers (opt.)     1 lb. cappellini pasta, cooked     chopped parsley, for garnish     To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.     To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients to pan. Heat until mushrooms soften and are cooked. Add chicken back to pan.     To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust. Add more sauce if needed. Place chicken mixture over pasta. Add a little more sauce to each. Garnish with parsley.