1 loaf Pepperidge Farm thin sliced bread
1 can Solo almond cookie filling (or any filling of your choice)
Cinnamon and sugar mix (or combine your own)
Melted butter

Remove all crust from bread - 3 or 4 slices at a time. Spread each slice with filling covering about 3/4 of slice. Roll each slice starting on broad side and hold in place with toothpicks. Roll in or brush on melted butter. Cover with cinnamon sugar mixture by shaking in a bag or rolling in large dish. The rolls can be stored in a refrigerator dish and frozen until needed. Later take them out and slice each roll into 5 or 6 little pieces. Place on a buttered cookie sheet and bake until lightly brown. Drop each in a plastic bag with powdered sugar and shake. Yield is dozens and dozens of crisp little treats.