Prepare hot roll mix and let rise as package directs. Divide dough into two equal parts. Pat each part, using oiled hands, in well-oiled 15x10x1 inch jelly-roll pan. Beat eggs, milk and peanut butter until smooth. Add pimiento and celery seed. Stir in cheese; spread evenly over dough, almost to edge. Sprinkle with peanuts and pepper. Cover; let rise 30 minutes. Preheat oven to 425'F. Bake 12-15 minutes or until brown and bubbly. Cut into 4x2 inch rectangles. Serve hot. Favorite recipe from OKLAHOMA PEANUT COMMISSION.