Paul Preston spent his early career as a linebacker for the University of Cincinnati Bearcats and the Denver Broncos. Now a Sun Valley resident, he spends his time inventing such nifty items as a cargo restraint device for containers in trailers and Zip Tape.

Eye on Sun Valley’s Marie Gallo recently discovered another side to this former football player—that of a man who loves to cook. Join them in Marie’s Kitchen in today’s Eye on Sun Valley video as they roll out two very easy recipes: Cherry Rollups and Breakfast Volcanos.

CHERRY ROLLUP

12 oz. Pillsbury butter flake croissant refrigerator rolls

12 oz. container whipped Philadelphia cream cheese

1 can cherry fruit pie topping

sugar

Spread out the dough and dust with a little granulated sugar. Spread cream cheese on top, and top with a little cherry topping. Roll up the dough, sprinkle with sugar and bake in the oven for 15 minutes at 375 degrees.

BREAKFAST VOLCANOES

Slice a dinner roll in half, and dig out center. Fill with shredded cheddar and grated Parmesan cheesen, leaving a little space at the top.

Top with a cracked egg and season with salt and pepper. Add your choice of flavorings, such as dried tomatoes, diced ham or bacon or olives.

Put in a baking pan and cook 10 to 12 minutes at 400 degrees.