2
cups of your favorite Thanksgiving leftovers (shredded turkey and gravy, stuffing, mashed potatoes, green bean casserole) heated, if necessary
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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.
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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.
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No nutrition information available for this recipe
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