Peanut Butter and Jelly Cookie-Stuffed Pies

By carvalhohm

Ingredients

• 1 box refrigerated pie crusts, softened as directed on box
• 1 roll (16.5 oz) refrigerated peanut butter cookies
• 8 teaspoons strawberry jelly
• 1 teaspoon sugar

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 450°. 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.

2 Place 1 unbaked cookie slice in center of each of 8 of 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.

3 Bake 10 to 12 minutes or until golden brown.

1 Serving: Calories 480