Robin Miller, of www.thefoodnetwork.com, wrote a wonderful article on some yummy things you can do with frozen bread dough. I’ve turned to it often, and thought you might appreciate some of her ideas.

I don’t use frozen dough often, but on occasion it’s been my “best friend” when I’ve needed a quick and easy answer for help with a meal. It’s easy to gussy up (with Parmesan, garlic, and herbs) when you want a fancy dinner roll, for instance.

The same goes if you want to make cinnamon or other sweet rolls but don’t have time for the full-blown homemade dough routine. Frozen dough also works really well for monkey bread.

Robin suggested using this dough for calzones, and it was really successful. I rolled the dough out into several large circles, about 1/2-inch thick. Then I topped one side of each circle with shredded mozzarella cheese, mixed vegetables and pasta sauce. I folded over the untopped sides and pinched the edges together to seal. The calzones were place on a well-greased baking sheet baked at 400 degrees for about 20-25 minutes (until they were golden brown). They were fast, easy, and delicious!

This dough also works well for deep dish pizzas. Just divide the dough in half and press each half into the bottom and slightly up the sides of two 9-inch cake pans. Top with pizza sauce, shredded cheese and toppings. Bake at 400 degrees for 15-20 minutes.

We’ve also experimented with pretzel knots sprinkled with sea salt. I divided the dough into 16 equal pieces. Then I rolled each piece into a rope and tied the ropes into knots. The knots were placed on a greased baking sheet and then sprayed with the cooking spray and sprinkled with coarse sea salt. They were baked at 400 degrees for 15-20 minutes (until they were deep brown)

And frozen dough is your answer if you want fresh bread sticks in a hurry. For sesame sticks, divide the dough into 16 equal pieces. Roll each piece into a rope, about 8-10 inches long. Place the ropes on a baking sheet that's been coated with cooking spray. Spray the ropes with cooking spray and sprinkle with sesame seeds. Season with salt if desired. Bake at 400 degrees for 15-20 minutes, until golden brown.

But who would’ve thought to use frozen dough for chicken pot pie? It works and it’s delicious and pretty as well! Spoon your favorite chicken pot pie filling into a baking or casserole dish. Roll the dough into a shape slightly larger than the top of your baking dish. Place the dough over the chicken filling and pinch the edges to seal the dough to the dish. Using a sharp knife, make several small slits in the dough to allow steam to escape during baking. Bake at 375 degrees for 20-25 minutes, until the dough is golden brown.

OR, instead of one large chicken pot pie, make individuals using your muffin pan. Line each cup with a circle of dough rolled out to about ¼ of an inch. Then fill each cup with your pot pie filling and bake at 350 degrees for 20 to 25 minutes, or until the dough is golden brown.

Another of Robin’s ideas won applause at our table: Pepperoni Bread. You simply roll the dough out into a large circle, about 1/2-inch thick. Top the dough with thinly sliced pepperoni. Roll up the dough tightly and transfer the loaf to a baking sheet that's been coated with cooking spray. Bake at 400 degrees for 20-25 minutes, until golden brown. This is a very nice alternative to the traditional French bread often served with spaghetti.

You can also make a beautiful focaccia with rosemary and olives: Roll the dough out into a large rectangle, about 1/2-inch thick. Brush the dough with olive oil and then top with chopped fresh rosemary and sliced kalamata olives. Bake at 400 degrees for 20-25 minutes, until golden brown.

Finally, Robin’s last idea is using frozen dough to make bread bowls for soup and/or chili: Divide the dough into 4 equal pieces and shape each piece into a ball/roll. Place the rolls on a baking sheet that’s been coated with cooking spray. Coat the rolls with cooking spray. Bake at 400 degrees for 15-20 minutes, until the rolls are golden brown. Slice off the top of each roll and scoop out some of the bread to allow room for soup or chili. Spoon hot soup or chili into the rolls and serve immediately.