Before leaving on our vacation, I stayed up late and made another batch of Roulades, this time with left-over pizza toppings. I admit, it was hard to drag myself out of my little girl’s bed after falling asleep with her, but I figured, it was either make something yummy for the car ride, or we’d end up spending $30 and eating Burger King in Deep River. Unsurprisingly, the roulades won me over.
For this batch, I made a quick tomato sauce, added diced green pepper and pepperoni, then when the pastry was rolled out, laid the whole thing out like a pizza and topped it with shredded mozzarella. Then I rolled it and baked it like before.
They turned out to be the perfect roadtrip food, as I suspected. A nice juicy peach or something would have been the perfect accompaniment, but as it was, we were stuck with some peanut-butter-chocolate rice krispie squares . . . mmmmmm. (The only problem was I couldn’t eat them while my daughter was awake, so I only got a couple . . .)
Anyway, I’ll blog any further roulade ideas I get. They’ve treated me well so far!