Chocolate Rolls

A recipe for "Chocolate Rolls," as written by Gail Stewart (with some additionals by Rhonda Stewart). The recipe is from Gladys Chapman, though original source is "from Tennessee."

Per Gail Stewart:
"Mother was a health nut before they existed. Back in the 40's and 50's, we weren't allowed to have candy, weren't allowed to have a coke, and so to get us to eat oatmeal for breakfast, she would make chocolate rolls. And all it is is pie crust rolled out in a circle, and you put a light layer of oil, as light as you can rub on it, and sprinkle it with sugar and cocoa. Fold it up, bake it in the oven, and the chocolate melts and it's runny and it's inside that crust.

And so she made those to get us to eat the oatmeal, what she really wanted us to eat."



Crust Ingredients:

Flour

Crisco
(or shortening)

Salt


Filling Ingredients:

Cocoa Powder

Sugar

Chocolate Syrup

cooking oil


3 cups

1 stick
(or shortening: 1 cup)

1/2 tsp





1 tbsp

1 1/2 cup

as desired

Steps:

1) Blend crust ingredients using pastry blender or fork.

2) Add water to form dough.

3) Roll crust into oval (roll about 1/8" - 1/4" thick).

4) Spread oil. Spread filling (adjust cocoa to sugar proportions as desired).

5) Fold crust fom one side to the middle, then the other side to the middle. Seal openings and sides.

4) Bake at 400° for 20 minutes.

Makes 2 rolls.