Pimento cheese rolls

1. Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but cool to the touch. Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10x12 inch rectangle of dough; spread evenly with pimento cheese. Roll up, starting at one long end; cut into 12, about 1 inch thick, slices. Place one slice into each of 12 lightly greased 3 inch muffin pan cups. Bake at 375 for 20 to 25 minutes or until golden brown. Cool slightly and remove from pan. Pimento Cheese: 2 cups shredded sharp cheddar cheese ¾ cup mayonnaise 1 (2 oz.) jar diced pimento, drained 1 tsp. minced onion ¼ tsp. ground red pepper Stir together all ingredients until blended. Sausage and Cheddar Rolls: Omit pimento cheese. Spread ¼ cup softened butter evenly over 12x10 inch rectangle of thawed dough; sprinkle evenly with 1 cup each of shredded cheddar cheese and cooked, crumbled sausage. Proceed with recipe as directed.