Take advantage of strawberry season by putting some in a pudgie pie! We flattened cinnamon roll dough between pieces of waxed paper and placed it in a pie iron coated with margarine. Then just top it with sliced strawberries, chocolate, pecans and more cinnamon roll dough. It’s not just good, it’s Berry Cinn-ful!
Got green tomatoes? There’s an app for that! Don’t fritter away the summer without plucking a few green goodies for this tasty pie iron treat.
Fried Green Tomato Fritter
Ingredients
cornmeal
panko
cayenne
salt & pepper
green tomatoes, 1″ cubes
egg, beaten
Directions
Coat pie iron with high heat cooking spray. Mix equal parts panko and cornmeal and season with salt, pepper, and cayenne. Dip green tomatoes in egg and then dredge in dry mixture. Pile into prepared iron and cook over a fire or grill until crisp, about 4 minutes per side. Serve with Sriracha mayo!
Try this tasty twist on a classic flavor combination: string cheese and pepperoni wrapped in breadstick dough!
This 4-ingredient pudgie pie is simple and so delicious. Give it a whirl!
Slice a piece of sting cheese length-wise, leaving a little bit intact. Slide in 5 pepperonis and wrap with 2 breadsticks making sure the cheese is completely encased. They look like little mummies…little yummy-mummies!
Sprinkle with Italian seasoning and place in a double-wide pie iron that has been coated with high-heat spray. Cook over a fire until golden and enjoy!
I’m Stuffed
Ingredients
refrigerated breadstick dough
string cheese
pepperoni
Italian seasoning
Directions
Coat a double-wide pie iron with high-heat cooking spray. Slice string cheese in half length-wise leaving it attached at one end. Slide in 5 pepperonis. Stretch and wrap 2 breadsticks around string cheese and pepperoni so that it is completely encased in dough. Sprinkle with Italian seasoning and place in pie iron. Cook over a grill or campfire until golden. That’s a wrap!
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
Ingredients
flatbread
roasted butternut squash
apple chicken sausage, sliced
Muenster cheese, sliced
cranberry sauce
kale, chopped
Directions
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
Ingredients
2 cake donuts, 1 split plus pieces for hole-filling
margarine
sweetened condensed milk
pecans or other nut, chopped
2 slices cooked bacon, chopped
maple syrup
salt, just a pinch
Directions
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.
Do yourself a flavor and use that backyard rhubarb bounty to make this tempting little tartlet. If you miss this opportunity, you’ll surely rue the day!
When we were developing this recipe for our pudgie pie cookbook, Pudgie Revolution, we found that raw rhubarb cooks perfectly in a pudgie pie. Since rhubarb contains significant liquid, we needed to find a way to keep this pie from being a soggy mess. The solution? We nestled a few pie crust scraps inside to soak up the excess moisture. It works perfectly and tastes exactly like the best rhubarb pie you’ve ever had!
Everyone knows the quickest way to a person’s heart is through a pudgie pie. Quicker yet might just be a heart-shaped pudgie pie. Since we have yet to find a heart-shaped pie iron (hint-hint Rome Industries), we attempted the next-best thing. While it was a labor of love to create, the Pie Iron Pineapple Upside-Down Cake we devised is pretty golden.
We’ve been experimenting with cake batter lately, and it turns out that it works great in a pie iron. If you don’t want to make an entire cake mix (can’t imagine why) you can just divide it by the number of eggs called for and divide the rest of the ingredients accordingly. We found a pineapple cake mix calling for 3 eggs, so we just made 1/3 of it by adding 1 egg and 1/3 of the oil and water called for. 1/3 box of cake mix is the perfect amount for 2 pudgie cakes.
At first, we didn’t succeed. The first 2 attempts at this pudgie tasted great, but our pineapple mysteriously disappeared from the outside both times. First we tried filling the pie iron with batter and laying the pineapple and cherry on top, and then we tried putting the pineapple and cherry on the bottom and covering it with batter. Each time the pineapple moved into the middle.
So, we tried, tried again. While it is a bit arduous, the key is to cook the batter in the iron for a few minutes to firm it up and then add the pineapple and cherry on top. Oh, the things we’ll do for the love of pudgies.
Pie Iron Pineapple Upside-Down Cake
1/3 box pineapple cake mix
1 egg
1/3 scant cup water
5 T vegetable oil
1 ring canned pineapple, heart shape optional
1 maraschino cherry
high heat cooking spray
Directions:
Liberally spray pie iron pans with cooking spray. Mix cake batter according to box directions. Fill one side of pie iron to the brim with cake batter. Carefully close and place over heat source keeping iron extremely level. Don’t be alarmed if a little oozing occurs. After about 3 minutes, open iron and top batter with pineapple slice and cherry. Close and continue cooking, about 5 minutes total on each side or until cake is golden brown. Use a knife to gently release any stuck edges. Let cool and share with the one you love!
We at Pudgie Revolution love the multitude of holiday traditions celebrated this time of year. Every delicious dish is an invitation to devise a pudgie permutation. In appreciation of Hanukkah, we’ve conjured up this delicious recipe for potato latke pudgie pies and are offering FREE SHIPPING on orders placed through our website from now until 12/14. L’chaim!Thanks a Latke! Pudgie Pie
2 large russet potatoes
1 small yellow onion
1 egg
3 TB breadcrumbs
1 tsp baking powder
salt and pepper
Peel and shred potatoes and onion. Wrap in a towel and squeeze out as much moisture as you can. Beat egg well and mix with breadcrumbs, baking powder, salt and pepper. Add potato and onion mixture to egg mixture and stir to combine.
Spray inside of pie iron generously with high heat cooking spray. Pre-heat iron over the fire for five minutes. Remove hot iron from fire, spray again, and fill with potato mixture. Cook over a medium hot flame until golden brown and crisp, about 3-4 minutes per side.
Serve with homemade applesauce and crockpot brisket.
Share your love of pudgie pies this holiday season by giving a Pudgie Revolution gift pack! We’re including a free sticker with every cookbook purchase through New Year’s. Merry Pudgies, One and All!
It’s a pudgie pie….that’s cake! Ever tried putting cake batter into your pie iron? What about booze? We employed both of these revolutionary pudgie techniques and the results were incred-apple!
Spray your iron with cooking spray and spoon in enough spice cake batter to cover the bottom. Top with brandy-soaked apples and walnuts.
Cover the apples and walnuts with cake batter filling to the top of your pie iron pan.
You can have your cake and apple too!
Apple Brandy Pudgie Cake
**recipe makes 2 pudgie cakes**
Ingredients
1/3 box spice cake mix
1 egg
2 ½ tablespoons oil
1/3 cup water
½ of an apple, chopped
brandy
walnuts, chopped
cooking spray
Directions
First, chop up the apple and get it soaking in brandy. Half an apple will make 2 pudgie cakes. If you are thinking ahead, you will place the apples and brandy in a cup for easy drinking later.
Unless you want to make an entire cake worth of pudgie pies (you might!), divide your cake mix by the number of eggs called for. The cake mix we used called for 3 eggs, so we poured about 1/3 of the mix into a bowl and added 1 egg and 1/3 of the oil and water called for. If you want it extra boozy, pour in some brandy in place of some of the water. If your batter seems too runny, add a little more cake mix until you get a gloppy consistency. Gloppy is key!
Coat both sides of your pie iron with cooking spray and scoop in enough batter to fill about 1/3 of one pie iron pan. Place a layer of the brandy-soaked apples in next, sprinkle in some walnuts, and then cover with more cake batter, filling to the top of the pan. Carefully close your iron and, here’s the tricky part, place it over your fire or grill so that it is level. Until your cake starts to firm up, it’s important to keep the iron level to prevent oozing batter. Cook about 5 minutes per side, periodically peeking at your pudgie’s progress. When it is golden and springs back to the touch, it’s done. To be safe, wait a few minutes before digging in. Wash it down with the excess apple-infused brandy!
Slice a piece of sting cheese length-wise, leaving a little bit intact. Slide in 5 pepperonis and wrap with 2 breadsticks making sure the cheese is completely encased. They look like little mummies…little yummy-mummies!
Thanks a Latke! Pudgie Pie
Pudgie Revolution 