Extra pie dough (we used the Gluten Free Pantry’s Pie Crust Mix) 1 cup pecans, toasted and chopped 1/2 cup brown sugar 1/2 teaspoon cinnamon 4 Tablespoons butter, melted 1/8 cup dark corn syrup Sugar and cinnamon for sprinkling
Preheat oven to 400 degrees F.
Roll out pie dough onto gf floured surface. Cut strips with a knife, 2" wide by about 7" long.
Prepare filling by mixing together all other ingredients until well blended.
Place 1 tablespoon pecan mixture about 1" from end of a pie dough strip and roll up. Repeat until all filling/dough is used up.
Place rolls on an ungreased jelly roll pan or baking sheet and sprinkle with sugar and cinnamon. Bake for 20 minutes.
This is a recipe we created to use up extra pie dough. They make a delicious little snack or a wonderful surprise in a lunch sack!