What to do with all that leftover pie crust dough

So it was Pi day recently. March 14th, to be precise. To celebrate, I made pi. Or pie, rather. Pies, actually, two of them. And you’d think that this post would be about said pies, but no. It’s about what I did with the leftover dough from making said pies.

Growing up, I ate these things called rolly moes. Or roly mos. I’m not really sure how it’s spelled and the internet is useless in this regard at the moment. Thanks to my lack of success at googling them, I’m now unsure if anyone else out there has eaten said things? Anyhow, rolly moes are a glorious concoction of pie crust, butter, cinnamon and sugar. First, you roll out your dough. Then, you rub butter all over the dough. My butter, being a hard stick in the fridge, got microwaved and then dumped onto the dough. After that, you sprinkle cinnamon and sugar all over everything.

Rolled out dough covered in butter, cinnamon, and sugar

Next, you roll it up into a tube, and slice the tube into bite-sized pieces. At this point, I realized I used too much butter, as the process of rolling up said tube caused the excess butter to squeeze out all over the place. Mmmm bonus fat.

Stick onto a pan and bake at 350 degrees for 11 minutes or so.

Rolly moes

Super tasty! And an excellent way to keep yourself from diving into a steaming hot pie that will inevitably singe your tongue!

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One Comment

  1. anoniem March 25, 2011 9:10 pm

    those look good! … and vaguely sushi-like.