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Boston Cream Pie Rollwich

Boston Cream Pie Rollwich
  • Prep 15 min
  • Total 45 min
  • Ingredients 8
  • Servings 10
Try a dessert twist on a Pillsbury favorite, the rollwich.
By Amy Erickson
Updated February 17, 2014



  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1 box (4-serving size) vanilla instant pudding and pie filling
  • 2 cups milk
  • 1 tablespoon butter, melted


  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 4 1/2 tablespoons unsweetened baking cocoa
  • 1 1/2 cups boiling water


  • 1
    Unroll dough. With rolling pin, roll out dough into large rectangle. Bake as directed on can. Cool.
  • 2
    Make pudding with milk as directed on box.
  • 3
    Brush cooled crust with melted butter. Evenly spread pudding over crust. Starting with long side, gently roll it up crust, going slowly to avoid cracking. Set aside to set up pudding.
  • 4
    In microwavable bowl, mix Ganache ingredients until well combined. Microwave on High 3 to 4 minutes, stirring occasionally. (Mixture will thicken and rise in bowl, and become almost pudding like.)
  • 5
    Spread top of roll with ganache. Serve at room temperature or refrigerate until serving time. Cut into slices to serve.

  • You can freeze this dessert. If you do, just add the ganache right before serving.
  • Top the ganache with chopped nuts for a little crunch.

No nutrition information available for this recipe
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