Peanut Butter and Jelly Cookie-Stuffed Pies

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!

  • prep time 10 min
  • total time 25 min
  • ingredients 4
  • servings 8

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
  • 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.
  • 2 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.
  • 3 Bake 10 to 12 minutes or until golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    480
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    530mg
    530%;
    Total Carbohydrate
    61g
    61%
    (Dietary Fiber
    0g
    0%
      Sugars
    22g
    22%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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