Peanut Butter and Jelly Cookie-Stuffed Pies
By á-5133
Take the current craze for cookie-stuffed cookies to hand-held pies stuffed with your favorite cookies. It's one of Top 10 Pies to Try!
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
- 8 teaspoons strawberry jelly
- 1 teaspoon sugar
Details
Servings 8
Preparation time 10mins
Cooking time 20mins
Adapted from pillsbury.com
Preparation
Step 1
Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust. Open cookie dough; cut eight 1/3-inch slices off cookie dough roll.
Place 1 unbaked cookie slice in center of each of 8 of the rounds; top each with 1 teaspoon jelly. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.
Bake 10 to 12 minutes or until golden brown.
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