In our family’s tradition, whenever you have scraps of dough left over from making pie, you make RolyPoly. Other people call them tuzzie muzzies, pinwheels, or gobblies, but in my family growing up, my grandmother called them RolyPoly. These little treats are popular with children and grown-ups alike. I remember with great delight when I was old enough to help make the RolyPoly. When kids are involved in the process, their even more delicious creations will be served with pride.
One great thing about RolyPoly is that it doesn’t matter exactly how much leftover pie dough you have. Take all the leftover scraps of dough and compact them into a ball. Then roll the dough out into a longish shape, something between a rectangle and an oval.
On this surface, evenly spread a generous distribution of softened butter, covering all the surface and getting close to the edges. Then sprinkle a layer of sugar over the butter. Finish with a dusting of cinnamon. (If you have a shaker of cinnamon sugar, that part is even easier.)
Then roll up the dough length-wise to form a long tube. Using a sharp knife, cut slices about 1/2 inch thick. Place the rolls on their sides in a small, lightly greased pan. Bake along with your pie or whatever else might be in the oven for 6-8 minutes, if your oven is at 400F. Cool. Divide. Consume.
If there are children around, enlist them to help use up the extra pie dough by making RolyPoly. These little treats are easy, fun and delicious, whatever you might call them.
