Tiny Ham and Pineapple Pot Pies

Refrigerated pie crust gives you a head start with these bite-size appetizer bundles. MORE+ LESS-

1/2

cup finely chopped cooked ham

oz finely shredded Swiss cheese (1/2 cup)

1/2

cup canned crushed pineapple, well drained

tablespoon finely chopped green onion (1 medium)

1/2

teaspoon ground mustard

box Pillsbury™ refrigerated pie crusts, softened as directed on box

egg, beaten

teaspoon sesame seed, if desired

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1

Heat oven to 450°F (425°F for dark pans).
2

In small bowl, mix ham, cheese, pineapple, onion and mustard; set aside.
3

Remove crusts from pouches; unroll on work surface. From each crust, cut eight 3-inch rounds and eight 2-inch rounds, rerolling crusts if necessary. Press 3-inch rounds in bottoms and up sides of 16 ungreased miniature muffin cups so edges of crusts extend slightly over sides of cups.
4

Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.
5

Cut small vent in each 2-inch pie-crust round. Place 1 round over filling in each cup; press edges together, pushing toward cup so crust does not extend over sides. Brush top crusts with beaten egg. Sprinkle with sesame seed.
6

Bake 10 to 14 minutes or until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving.

Make ahead by filling and topping the pot pies up to 2 hours before baking. Cover and refrigerate, then just before baking, brush with egg white and sprinkle with sesame seed.