Hot pudgie pies and cold beverages go together like fireworks and the 4th of July. That’s why we’re giving away a free can coozie with every Pudgie Revolution cookbook purchased now through July 4th. Happy 4th of Jul-pie!
Kale, yeah! It’s time to come kale away, Come Kale Away, COME KALE AWAY with meeeee! Everyone’s favorite leafy green is in full-swing and just like everything else, it’s even better in the form of a pudgie pie!
Come Kale Away
roasted butternut squash
apple chicken sausage, sliced
Muenster cheese, sliced
Cut flatbread to fit in iron so it is slightly overhanging the edges and spread margarine on one side of each slice. Place margarine-side down in pie iron and spread butternut squash on top–buy it or make your own ahead of time. Next, layer in chicken sausage, 1 slice of Muenster cheese, cranberry sauce, and chopped kale. Top with other slice of flatbread and carefully close pie iron. Toast over a fire or grill for 4-6 minutes per side or until it reaches golden perfection. Let cool 5 minutes before eating–just enough time for a rousing rendition of Come Kale Away!
There’s a hole lot to love about this maple-bacon-donut pudgie pie!
Here’s what you need to make the magic happen:
Split 1 cake donut and butter the cut sides. Place buttered sides down in your pie iron pans and fill the holes with pieces from the other donut:
Pile in the rest of the ingredients, close your iron and cook over a fire or grill until golden.
Go Nuts for Donuts
2 cake donuts, 1 split plus pieces for hole-filling
sweetened condensed milk
pecans or other nut, chopped
2 slices cooked bacon, chopped
salt, just a pinch
Split 1 cake donut and spread margarine on the cut side. Place cut side down in each pie iron pan. Press donut halves into iron and fill gaps with donut pieces. Drizzle in sweetened condensed milk and maple syrup and top with bacon, nuts, and salt. Add another drizzle of sweetened condensed milk and close iron. Cook over a fire or grill until golden, about 5 minutes per side. Let cool before scarfing.