1 pk Hot roll mix (16 oz)
2    Eggs
1/2 c  Evaporated milk
1/3 c  Peanut butter
1/4 c  Chopped pimiento
1 ts Celery seed
4 c  Shredded Cheddar cheese
3 c  Chopped salted peanuts
1/4 ts Hot pepper

Prepare hot roll mix and let rise as package directs. Divide dough into two
equal parts. Pat each part, using oiled hands, in well-oiled 15x10x1″
jelly-roll pan. Beat eggs, milk and peanut butter until smooth. Add
pimiento and celery seed. Stir in cheese; spread evenly over dough, almost
to edge. Sprinkle with peanuts and pepper. Cover; let rise 30 minutes.

Preheat oven to 425F. Bake 12-15 minutes or until brown and bubbly. Cut
into 4×2″ rectangles. Serve hot.

Favorite recipe from OKLAHOMA PEANUT COMMISSION.