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Thanksgiving Dinner Minis

Thanksgiving Dinner Minis
  • Prep 15 min
  • Total 25 min
  • Ingredients 2
  • Servings 14
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!
Updated September 23, 2014


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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


  • 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.

  • 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.

No nutrition information available for this recipe
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