Peachy Caramel Cobbler
Combine flour, salt, commercial nut mixture from refrigerated rolls, and lemon rind, if desired, in a heavy saucepan. Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened.
Stir in butter and peaches; bring to a boil. Pour hot peach mixture into a lightly greased 8-inch square baking dish.
Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown.
Yield 8 servings.