Lunchbreak: Turn leftovers into breakfast with Marie Callender’s

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Marie Callender's Meals

http://www.mariecallendersmeals.com

Pumpkin Pie Cinnamon Roll Waffles:

  • Preheat waffle iron to a low heat
  • As the waffle iron is heating up, separate store bought refrigerated cinnamon rolls on a plate
  • Spray the waffle iron generously with PAM
  • Place the individual cinnamon rolls in each waffle slot. Close the waffle iron lid and press down lightly and let cook for two and a half to three minutes
  • Carefully use spatula to remove the cinnamon rolls and place them on a plate.
  • Scoop Marie Callender’s Pumpkin Pie filling from leftover holiday pie
  • Spread 2-3 tablespoons of pumpkin pie filling on each cinnamon roll
  • Finish by adding the included icing pack over the top of the warm cinnamon rolls.

Pumpkin Pie Breakfast Parfait:

  • Fill bottom of a stemless wine glass with a layer your favorite granola
  • Scoop a heaping spoonful of leftover Marie Callender’s Pumpkin Pie and layer it on top of the granola
  • Top the pumpkin pie with a yogurt of your choice
  • Recommended: Vanilla Greek Yogurt
  • Repeat three layers as needed, pending size of glass
  • Top with Reddi-wip and a sprinkle of cinnamon

Pumpkin Pie French Toast:

  • Prepare your favorite French toast as usual using thick slices of bread
  • As the French toast is cooking, scoop the filling out of a Marie Callender’s leftover pie
  • Remove French toast from the pan and spread the pie filling on top of a slice of French toast
  • Top the filling within an additional slide of French toast
  • Sprinkle with powdered sugar and fresh fruit for garnish

Bacon Apple Pie Egg Rolls:

  • Place egg roll wrappers on flat surface in the shape of a diamond
  • Scoop filling from leftover Marie Callender’s Apple Pie and place it in the egg roll wrapper, leaving approximately one inch between the filling and edge of the wrapper
  • Sprinkle with bacon crumbles
  • Fold end of the wrapper closest to you over the filling
  • Fold remaining sides in and roll the wrapper into a cylinder shape, tightening as you go
  • Deep fry the egg rolls in a deep fryer or Dutch oven with peanut oil for about eight minutes or until they are golden brown.