Traditions can be such a comforting thing. So known. So unique to us and ours. This season is full of them. When a tradition surrounds a particular comfort food, then you know you have a keeper.
Several years ago Rachel Ray did a piece on how to make Thanksgiving leftovers more interesting. One of the entrees she made was a calzone that pretty much included every part of the Thanksgiving meal. I must admit, it sounded slightly odd. Then again, I figured, why not given it a shot. I mean, it is Rachel Ray, right?!
So, I did. And immediately a new tradition was born around here. We like to call them Black Friday Roulades. It just sounded better than “Leftover Thanksgiving Dinner Bread Roll Thingies”. This year we only have three guests for Thanksgiving dinner, but I still bought enough for twice the people we were serving. The reason? Why, Black Friday Roulades, of course!
I think part of the magic of roulades is the pizza dough recipe I received from a friend about 15 years ago. It has EVOO in it, so it is never dry. I usually make a double batch in the bread machine, it’s enough for a dinner and lunches for at least one or two days…
3 cups flour
1/2 Tbsp salt
1/2 Tbsp sugar
1/2 Tbsp yeast
A little less than 1/4 cup oil*
1 cup water
* I fill the measuring cup within about 1/4″ of the top & that seems to work well. If you fill it all the way, the dough seems to be too moist. Dump it all in, set the machine to dough, and enjoy a cup of coffee or trim a tree.
After the second batch is ready, roll them out into as big a rectangle as you can. I usually spray the counter with cooking spray, it doesn’t dry the dough out as much as using flour. My crew seems to like smaller roulades so I make my rectangle long and thin and somewhere between 1/8″ and 1/4″ thick.
Start with the more moist ingredients, like mashed potatoes or sweet potato casserole and spread them within 1/2″ of each edge.then spread or drop on the remaining leftovers. This year ours will include: mashed potatoes, sweet potatoes, corn casserole, dressing, cranberry sauce (but not too much, per my boy’s request) gravy and turkey. The roasted asparagus & zesty carrots went into a soup since they didn’t sound like the best additions to the roulades.
Begin rolling along one long edge to the other. Dip your finger in a little water and run along the seam to seal it and keep the insides from oozing out during baking. Slice them about 1/2″ – 1″ thick and turn them on their side in a greased pan to rise for a good hour. About 30 minutes at 350 degrees should be enough for them to be cooked through and slightly golden on top.
The kids always request these after Thanksgiving. I think all of them have come home from school this week and informed me that their friends thought I should make more. I think they kind of enjoy tripping friends out by having them taste something they’ve never seen before. Those who have felt adventurous have not been disappointed, no matter how weird it sounds. And it’s really easy to grab a few on the way out the door if anyone forgot to make school lunches due to sleeping in from an extremely high level of post-Thanksgiving L-tryptophan.
What sorts of things would you add to the leftover Black Friday Roulade filler list?