Here are my rollie pollies. After the chocolate mousse cake, which was quite the marathon, I was more than ready for a quick and easy recipe! But I had no pie dough hanging around, and honestly while Rose’s pie dough isn’t difficult, it takes time to measure and mix and refrigerate and roll and refrigerate again. So I cheated. And paid the price taste-wise, I admit.
The packaged crust was super easy to work with. Just a few quick passes with the rolling pin and it was in shape. I folded it into thirds, sprinkled cinnamon sugar on it, and rolled it into a cylinder.
I had to read the instructions several times to figure out all the rolling, folding, and sprinkling, but it made sense once I moved through everything deliberately.
Slicing the roll into pieces and then flattening them was the part I had to really think hard about before it made sense. I think the cookies would have looked better with Rose’s dough since it would have been thicker and stickier.
Rummaging through my cabinet for more cinnamon sugar I ran across some leftover topping from the coffecake muffins we made a few weeks ago. It added a nice crunch to the cookies.
I’m glad I used the boughten dough, because it was so very easy. As a result I had the mental energy to concentrate on rollie pollie technique. While I wouldn’t buy pie dough for these cookies again, now that I understand how to construct them, I’m looking forward to my next pie so I can use the leftover dough to make some REAL Rollie Pollies.