1Pizza Rolls;Separate each can of rolls into 8 triangles. Put 2 pepperoni slices on each triangle; place 1 piece cheese at wide end of triangle. Sprinkle with Italian seasoning. Roll up, starting at wide end. Place pizza rolls in an ungreased baking sheet. Sprinkle with garlic salt. Bake at 375° for 10 to 12 minutes or until golden.
Limeade:Cook sugar, 1/2 cup water, and lemon juice in a small saucepan over medium heat, stirring constantly, 2 minutes or until sugar dissolves. Bring to a boil over medium-high heat; cook, stirring occasionally, 3 minutes. Cool.
Stir together sugar mixture, remaining 6 cups water, and lime juice in a large pitcher; chill. Serve over ice, if desired.
Place pastry shells on a baking sheet. Bake at 325° for 5 minutes or until lightly browned. Stir together cheese and flour.
Whisk together eggs and whipping cream; stir in cheese mixture and diced ham. Cover and chill 8 hours, if desired. Spoon mixture evenly into prepared pastry shells. Place on a baking sheet.
Bake at 325° for 25 minutes.
Note: You can make ahead and freeze baked tartlets. Thaw, and bake tartlets again at 325° for 10 minutes or until thoroughly heated.
2Sweetheart Biscuits With Apple-Chicken Salad:
Combine baking mix, juice concentrate, and food coloring, stirring to form a soft dough.Turn dough out onto a lightly floured surface; knead 6 to 8 times. Roll to 1/2-inch thickness; cut with a 1 1/2-inch heart-shaped cutter, and place cutouts on a lightly greased baking sheet.
Bake at 400° for 7 to 9 minutes or until lightly browned; remove to a wire rack to cool. Split biscuits, and fill with Apple-Chicken Salad.
Note: To make ahead, bake as directed, and freeze. Thaw; reheat, if desired
Unfold piecrust, and press out fold lines; cut with a 1 1/2-inch round cutter, and place half of rounds on a baking sheet. Slightly press remaining rounds with a 1-inch round cutter, making an indentation; cut 2 holes in center of rounds with a straw or drink stirrer to resemble button holes. Place on baking sheet.
Bake at 425° for 5 to 6 minutes or until golden; remove to a wire rack, and cool. Spread plain rounds with jam; top with remaining rounds