The best part about making pie is not the finished pie. It's the treasures that can be created with the pie dough scraps. I'm telling you, people: it's all about the roly poly.
You might call them something other than "roly polies". I've heard "snails". I've heard "doodandles". But in my house, they were called roly polies. So that's what you're getting here.
The most traditional version I grew up making is detailed in this post. The classic little roll-ups include butter, cinnamon, and sugar rolled up into pie crust strips. They're an undeniable classic.
But every now and again, I like to take a little riff on the original.
On a recent pie-baking adventure, I decided to make some roly polies using olive oil, brown sugar, and walnuts, and they came out SO freaking good that I really wanted to remember it in the future.
It's reliable that I will remember it if I put it on my site--I'll be honest, I am constantly googling my own recipes! I figure if I write it down, I'll have it on the web so I can remember it, and you might benefit, too. See how I think of you at all times, dear readers?
Brown sugar walnut olive oil roly polies
Note: I am not including specific measurements here because everyone ends up with different quantities of pie crust scraps. Use your best judgment!
- Pie dough scraps, cut into long strips (the pie dough you see here has part whole wheat flour)
- Olive oil
- Brown sugar
- Salt
- Coarsely chopped toasted walnuts
Since you're already baking pie, your oven is probably set to 400 or so degrees F. If for some reason it's not, set it at 400 and let it preheat.
Brush the pie dough scraps with olive oil. Sprinkle with brown sugar and a pinch of salt. Gently place some walnuts on top.
Roll the little strips of pie dough, snail-style, as if they were the most precious little dollhouse cinnamon rolls ever. Try not to let any walnuts fall out, because they are DELICIOUS once baked.
Place the roly polies on a baking sheet and put them in the preheated oven.
Let them cook until browned and toasty. This can vary between 5 and 10 minutes depending on the size.
Remove from the oven, let cool slightly, and enjoy warm.