1 pkg. hot roll mix (follow directions on back of pkg.)
1 c. poppy seed filling
butter
sugar

Roll out on counter the hot roll mix to a thin layer. Spread butter all over rolled out mix. Spread poppy seed mixture on top of butter. Sprinkle lightly with sugar. Roll up tightly and place on cookie sheet in circle or in an angel food cake pan. Pinch to seal edges. Spread butter on top to brown.

Bake at 325°F for 25 minutes or until done.