Let’s get Rollie! This week I decided to try another recipe from the Rollie recipe booklet. The tuna sandwich Rollie, which I made into the tempeh tuna Rollie. I assembled some ingredients to make a simple tempeh tuna. After last week’s brownie mishap I didn’t want to get too fancy here.
The recipe calls for pre-made biscuit dough that gets rolled out. I turned to my old standby Bisquick to whip up a quick and small amount of dough.
Then it was on to rolling out a bit of dough and stuffing it with the tempeh tuna filling. The biscuit dough was a bit sticky but this worked out fine.
Now I just had to skewer that roll and get it into the cooking chamber to let the vertical cooking technology work its magic.
I let this cook for about 10 minutes and then pulled it out. The number one lesson we have learned this month? The Rollie does not easily give up its food. Luckily, this came out easier than last week’s brownie, but it did take a bit of running the skewer around the edge to loosen the dough.
But just look at that! I think it’s my most successful Rollie shape to date. The top end was a bit uneven but it has that characteristic flat Rollie bottom on the other end. And the taste? This was great. By far the best thing I’ve made in the Rollie. Hot biscuity dough, warm tempeh tuna filling? Like a tuna melt but using vertical cooking technology instead of some big heavy pan. That new apple watch has nothing on the Rollie.