Here is a recipe that comes from a site my recruiter told me about (http://www.joycesfinecooking.com/pamperedchefs.htm): Pina Colada Rolls Submitted by Rini Rolls 1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet) 1 cup very warm water (120º-130ºF) 2 tablespoons butter or margarine, softened 1 egg Filling 4 ounces cream cheese, softened 1/2 cup pineapple preserves 3/4 cup flaked coconut 1/4 cup almonds, chopped Glaze 4 ounces cream cheese, softened 1/2 cup pineapple preserves 1/2 teaspoon rum extract 1. In a bowl, prepare dough according to package directions for dinner rolls; knead 5 minutes and let rest an additional 5 minutes. Meanwhile, prepare filling. 2. For filling, in a small bowl, combine cream cheese, preserves, coconut and almonds chopped; mix well. Set aside. 3. Lightly flour flat side of cutting board. Using lightly floured pizza roller, roll dough to edges of cutting board. Spread filling over dough to within 1/2 inch of edges. Starting at longest edge, roll up tightly; press edge to seal. 4. Using a knife, slice roll into 1 1/2-inch slices to make 12 rolls and place in lightly greased rectangular baker. Cover with plastic wrap and let rise 20 minutes. Preheat oven to 375ºF. 5. Remove plastic wrap; bake on middle rack of oven 30-35 minutes or until deep golden brown. Remove to cooling rack; let cool 5 minutes. 6. For glaze, combine cream cheese, preserves and rum extract; mix well. Spread over warm rolls. Yield: 12 servings or 24 sample servings Nutrients per serving: Calories 350, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 50 g, Sodium 480 mg, Fiber less than 1 g Hope this helps, let us know how it turns out!! The above site has all the tried and true PC recipes, even the old classics.
I would think that any pizza crust mix that equalled 16 ounces would work. Maybe you could try the refridgerated pizza dough? I would probably use 2 though