Thanksgiving Dinner Minis

Try this twist on the Thanksgiving sandwich for an easy next-day lunch or dinner. Use your muffin tin to make mashed potatoes and other holiday favorites bite-size!

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  • prep time 15 min
  • total time 25 min
  • ingredients 2
  • servings 14
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups of your favorite Thanksgiving leftovers (shredded turkey and gravy, stuffing, mashed potatoes, green bean casserole) heated, if necessary

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 14 mini muffin cups with cooking spray.
  • 2 Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 14 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently and pinching dough to form cup. Prick bottom and sides of each with fork.
  • 3 Bake 8 to 10 minutes or until light golden brown. Spoon leftovers into baked pie crust cups.
  • 1 Heat oven to 425°F. Spray 14 mini muffin cups with cooking spray.
  • 2 Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 14 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently and pinching dough to form cup. Prick bottom and sides of each with fork.
  • 3 Bake 8 to 10 minutes or until light golden brown. Spoon leftovers into baked pie crust cups.

EXPERT TIPS

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Expert Tips

To save on time, the pie crust rounds and the filling can be prepared ahead of time. Fill pie crusts with hot filling and serve.

Nutritional information

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