Of course you must take out and thaw your frozen bread dough......but that doesn't take long. 12 Frozen Dinner Rolls, thawed but still cold (sometimes I make a big batch out of a frozen loaf......breadsticks freeze well) 1/4 cup butter or margarine, melted 1/2 cup grated Parmesan cheese garlic salt parsley I use Italian spices or a couple grated cheeses, you can "dress" them up however you want. Roll each roll into a 12-inch rope. Fold in half and twist together. Roll in butter and then in cheese. Place on baking sheet sprayed with non-stick cooking spray. Sprinkle with garlic salt and parsley. Let rise until double in size. Bake at 350 for 15 minutes or until golden brown.

A lil more prep than usual, but just....soooooo....good!!!         1 pound pork tenderloin     1 tablespoon vegetable oil     1 tablespoon butter or margarine     Freshly ground pepper     1/4 cup water     1/4 cup red wine     Bernaise Sauce:     1/2 teaspoon tarragon leaves, dry     1/2 teaspoon shallot, minced     2 teaspoons red wine vinegar     1/4 cup white wine     4 egg yolks, large     4 teaspoons water     2 teaspoons fresh lemon juice     1/8 teaspoon hot pepper sauce         8 ounce(s) butter, unsalted, melted and separated   salt and pepper, to taste      Combine oil and 1 tablespoon butter in a heavy skillet over medium heat; stirring to mix as butter melts. Add tenderloin and cook until brown on all sides, turning occasionally. Sprinkle with freshly ground pepper. Add water and red wine to skillet. Cover tightly and cook over low heat for 12-15 minutes or until done. Set aside and keep warm.     Prepare tarragon reduction by placing tarragon leaves, shallot, red wine vinegar and white wine in a saucepan. Bring to a simmer over medium heat. Reduce heat and continue to simmer until "sec" or dry. Remove from heat and reserve.     Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.     Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in tarragon reduction and hot pepper sauce. Season with salt and fresh ground black pepper. Serve on the side with sliced pork tenderloin.