CARAMEL PECAN APPLE PIE with CINNAMON ROLL PIE CRUST

Ingredients:

2 Cinnamon Roll Pie Crusts (see recipe) 

6 cups apples, peeled, cored and thinly sliced

¼ teaspoon cinnamon

¾ teaspoon apple pie spice (or pumpkin pie spice)

1 tablespoon lemon juice

¼ cup sugar

1 tablespoon Caramel
1/4 cup chopped pecan pieces

1 tablespoon butter

Directions:

Make the cinnamon roll pie crust. (tip – as you are peeling and slicing your apples, put the lemon juice in the bowl that you are placing the apples in and stir as you add more slices.  This will help prevent them from turning brown.)

Add all the ingredients, except butter, into a large bowl and mix together.

Pour filling into the crust lined pie pan.

Dot the top of the filling with butter.

Cover with top layer of crust, adding some air vents.

  Cook on 400 degrees F for about 45 minutes or until golden brown.

Just Out of the Oven

Side View

Bottom View

CINNAMON ROLL PIE CRUST for a Covered Apple Pie

Adapted From: http://taste-for-adventure.tablespoon.com/2011/11/17/sweet-potato-pie-with-cinnamon-roll-crust/

Ingredients

3 Pillsbury refrigerated pie crusts

6 teaspoons cinnamon

¼ cup sugar

3 tbsp butter, melted

Parchment paper

See Recipe for Caramel Apple Pecan Pie with Cinnamon Roll Pie Crust

Ingredients

Directions:

Preheat oven to 425 degrees F. Roll out pie crusts individually on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon.

With Butter and Cinnamon and Sugar

Roll up all three pie crust rolls tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

Rolled Up and a slice is cut

Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Set aside.

Beginning to make the crust

Bottom Crust

Roll out some parchment paper – enough to make a top crust.  Begin pressing into the parchment paper and creating a circle.  Continue until you have created a top pie crust that will cover your pie.

Crust on Parchment Paper

Carefully pick up the parchment paper and place the crust over the pie.  

Top Crust turned over on Pie with Parchment Paper

Carefully peel parchment paper off.  Pinch the top layer to the bottom layer of the pie and make your edge that you like.  Bake your pie as directed.

Top Crust on Pie, Parchment Peeled Off

Ready to Bake

Just Out of the Oven

Side View

Bottom View

GARLIC PARMESAN BREADSTICK ROLLUPS

Crispy on the outside, soft and cheesy on the inside.  These breadstick rollups are delicious.  They are my new favorite way of making breadsticks with a pizza dinner.

Ingredients:

1 ball of Pizza Dough

¼ cup Parmesan Cheese

½ cup Butter, melted

1 teaspoon Garlic Powder (season to taste)

¼ cup Mozzarella Cheese

¼ cup cheddar cheese

(all ingredient proportions are approximate and are to be done to taste)

Directions:

Roll the pizza dough into a rectangle.  Add garlic powder to the melted butter.  Brush melted butter and garlic powder on rectangle.  Sprinkle with Mozzarella, Parmesan and Cheddar Cheese.  Roll into a log starting with the long side (just like you would do when you make cinnamon rolls).  Cut into ¼ inch rolls and place cut side down on a baking stone.  Brush with more of the butter and garlic powder mixture.  Sprinkle Parmesan cheese on them.  Bake in a 375 degree F oven for 20 - 25 minutes (or until they are golden on the outside and gooey in the middle).  Serve with pizza sauce or ranch dressing.

Cut into 1/4 inch rolls with cut side down in baking dish

Brushed with butter and sprinkled with Parmesan

Just out of the oven

Ready to Serve

ORANGE CRESCENT SWEET ROLLS - QUICK RISE

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 Oranges

3 Tablespoons Orange Juice

Butter flavored cooking spray

1 recipe Orange Butter* or ½ cup butter, softened

Directions:

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the Orange Zest and Orange Juice (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

After 1 hour the bread dough looks like this!

To make  the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  

Spread ¼ cup * (1/2 cube) of softened butter on the circle (I use a raised spatula to spread the butter) 

Cut the circle into 8ths (like you are making slices of pizza).   

Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone). 

Let rise 20 minutes in a warm room.  

Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

*use the Easy Orange Butter Recipe http://bakingbanquet.blogspot.com/2012/11/easy-orange-butter.html