Mini S'mores Hand Pies

These mini pies take s’more flavors – crunchy graham crackers, melty chocolate, gooey marshmallows – and put them into a handheld pocket. MORE+ LESS-

By Pillsbury Kitchens

July 12, 2011

Crust

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

tablespoons butter, melted

1/2

cup marshmallow creme

tablespoons cream cheese, softened (1 oz)

tablespoons sugar

1/2

cup chocolate chips

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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.