Ingredients with Measurements:
- 1 can of refrigerated biscuit dough
- 1/2 cup of Nutella
- 1/2 cup of sliced bananas
- 1/2 cup of chopped strawberries
- 1/2 cup of mini marshmallows
- 1/4 cup of chopped walnuts
- 1/4 cup of chocolate chips
Special equipment needed:
- Pudgy pie maker or sandwich maker
Step-by-step instructions:
1. Preheat the pudgy pie maker or sandwich maker.
2. Open the can of biscuit dough and separate each biscuit in half.
3. Spread Nutella on one half of each biscuit.
4. Layer sliced bananas, chopped strawberries, mini marshmallows, chopped walnuts, and chocolate chips on top of the Nutella.
5. Place the other half of the biscuit on top of the filling and press the edges together to seal.
6. Place the filled biscuit in the pudgy pie maker or sandwich maker and cook for 5-7 minutes or until golden brown.
7. Remove the pudgy pie from the maker and let it cool for a few minutes.
8. Cut the pudgy pie in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Temperature:
Pudgy pie maker or sandwich maker should be preheated to medium-high heat.
Serving size:
This recipe makes 4 pudgy pies.
Nutritional information:
Calories per serving: 370
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 370mg
Total Carbohydrates: 46g
Dietary Fiber: 2g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- Peanut butter can be used instead of Nutella.
- Any other fruit can be used instead of bananas and strawberries.
- Almonds or pecans can be used instead of walnuts.
- White chocolate chips or butterscotch chips can be used instead of chocolate chips.
Variations:
- Add a scoop of vanilla ice cream on top of the pudgy pie.
- Drizzle caramel sauce or chocolate sauce on top of the pudgy pie.
- Use graham cracker crust instead of biscuit dough.
Tips and tricks:
- Make sure to press the edges of the biscuit dough together tightly to prevent the filling from leaking out.
- Use a spatula to remove the pudgy pie from the maker to prevent it from falling apart.
- Let the pudgy pie cool for a few minutes before cutting it to prevent the filling from spilling out.
Storage instructions:
The pudgy pie can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The pudgy pie can be reheated in the microwave for 30 seconds or in the pudgy pie maker or sandwich maker for 2-3 minutes.
Presentation ideas:
Serve the pudgy pie on a plate with a scoop of vanilla ice cream on top and drizzle caramel sauce or chocolate sauce on top.
Garnishes:
Top the pudgy pie with whipped cream, chopped nuts, or sprinkles.
Pairings:
Serve the pudgy pie with a glass of cold milk or a cup of hot chocolate.
Suggested side dishes:
Serve the pudgy pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
If the filling leaks out of the pudgy pie, try pressing the edges together more tightly next time.
Food safety advice:
Make sure to cook the pudgy pie thoroughly to prevent any foodborne illnesses.
Food history:
The pudgy pie is a popular camping dessert that originated in the United States.
Flavor profiles:
The banana split pudgy pie is sweet, nutty, and chocolaty.
Serving suggestions:
Serve the banana split pudgy pie as a dessert or a sweet snack.
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