Did you know there are six words that fill my heart with fear?
That make me shake.
That make beads of sweat form on my forehead.
That make me want to crawl back into bed and pull the covers over my head.
Six. Simple. Words.
What are you bringing to dinner?
One time I actually showed up to a party with a some slice and bake cookies….
….still in the package.
I can paint a room with my eyes closed.
But mention a pot luck.
Or Thanksgiving dinner.
And I freeze.
But not this year.
This year I’m leaving those slice and bake cookies in the refrigerator section.
And bringing these little pumpkins I posted about last year…..
….so let the invitations roll. 🙂
(total pun intended)
How To Make a Pumpkin Roll (Literally)
(I used frozen rolls from the freezer section (so much easier)….but I was inspired by this recipe)
Step 1: Purchase a bag of Rhodes Bake ‘n Serve Dinner Rolls
Coat pan with non-stick cooking spray.
Place rolls on pan and cover with plastic wrap.
Let rolls rise for two hours.
2: Slice edges of dinner rolls
Uncover plastic wrap from rolls.
Using a sharp knife, slice seven to eight sections of roll, leaving the center intact.
Step 3: Press hole in the center of roll
This is where you will insert your stem.
Re-cover with plastic wrap.
Let rise for an additional one to two hours.
Check to make sure your holes are still indented. If needed, press again.
Pre-heat oven to 350 degrees.
Step 4: Coat rolls with egg wash
This gives your pumpkin a nice shiny coat.
Then bake rolls for 15-20 minutes, until golden brown.
Step 5: Cut whole pecans into thirds
Insert a third into the center of each pumpkin roll as your stem.
From my macaroni and cheese Thanksgiving kitchen to yours.
And all the Kentucky turkeys here at Thistlewood wish each and every one of you a wonderful, joyous, blessed Thanksgiving day.
Happy Happy Turkey Day 🙂
PS Sharing over at my sweet friend Yvonne from Stone Gable’s party.