Lazy Sunday Pie Roll

WHAT TO DO WITH EXTRA PIE DOUGH?

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It has been a lazy Sunday and after making a delicious blueberry pie with apple crumble, I found myself with 1/4 a pie crust recipe.  Frustrating because it is not enough to make another pie and it seems to always happen.  I decided to try and come up with a solution so I wouldn’t have to toss it out.  After looking around my fridge and pantry, I found some Lingonberry jam and chocolate chips.  It would have to do to make a sweet treat.  If my little Sunday experiment worked, I could substitute out the jam and chocolate chips for pretty much and flavoured filling in the future.

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Since today was all about easy, I rolled out what was left of my pastry dough to about 1/8 of an inch thick.  Exact shaping is not necessary.  That would require too much energy.  This is a LAZY Sunday pie roll after all.

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I added 3 heaping spoonfuls of my jam and 1/2 C of semi-sweet chocolate chips trying to distribute it evenly over the dough.

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Then, I carefully rolled it into a tight roll.

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Because the ends were open, I gently tucked them under and pinched the dough to seal the ends.  My creation now looked like a log.

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Gently, I placed the log onto a baking sheet where I gave it a nice egg wash and cut some slits on the top, mostly for decoration but also to let any heat out so my roll didn’t turn mushy.  As I was finishing the last slit, my oven beeped to let me know it was ready.

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The final step was to bake it for 40 minutes in a 350º oven.

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The preparation took me under 10 minutes to put together.  Pie roll in under an hour!  The final result was a success.

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Let the good pies roll! 😉

Lazy Sunday Pie Roll

author: Eve@DivineDiuum

Ingredients

1/4 pie dough recipe (or leftover)

2-3 spoons jam

1/2 C semi-sweet chocolate chips

1 egg (beaten for egg wash)

Directions

1.  Preheat oven to 350º.

2.  Roll out the pie dough.

3.  Spread jam evenly over dough.

4.  Sprinkle chocolate chips over dough.

5.  Tightly roll up the dough.

6.  Seal ends and cut slits into the top.

7.  Brush with egg wash.

8. Bake for 40 minutes until golden brown.

Calories 1358

Protein 16 g

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