Mini S'mores Hand Pies

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2

cup graham cracker crumbs (8 graham cracker squares, finely crushed)

1/4

cup sugar

3

tablespoons butter, melted

1/2

cup marshmallow creme

2

tablespoons cream cheese, softened (1 oz)

2

tablespoons sugar

1/2

cup chocolate chips

• 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• 2 Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
• 3 Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
• 4 Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.