Found these over at Betty Crocker and knew they would be cute mini-sized. BC used Pillsbury refrigerated pie crust- which I knew would be great but, I knew my Sweet Pie Dough (look here for recipe) would just put these over the top. It's my favorite and I got it from Emeril's Cookbook for children he put out many years ago. It's perfect.
While your dough is chillin' make your filling and set it aside.
1/2 c marshmallow creme
2 tbsp cream cheese, soft
2 tbsp sugar
1/2 c choc chips
Crumb mix
1/2 c graham crackers (about 8 cracker squares, finely crushed)
1/4 c sugar
3 tbsp butter, melted
After your dough has refrigerated at least 30 minutes or more, just roll out a disk at a time - keep the rest chillin'. Cut out your shape with cookie cutters or the end of a drinking glass. Brush both sides of sweet crust with butter then dip into crumb mixture to coat each side. Place your pie crust rounds on cookie sheet. Spoon about 1 heaping tablespoon of filling in center of each round. Place another pie crust round on top of and pinch edges to seal, or use fork tines to press edges together. Use a little less filling and fold over fried pie style.
Bake 9-12 minutes or until golden brown. Serve warm or at room temp (Loved them right out of the oven better). Store in covered container in refrigerator.
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1/2 c marshmallow creme
2 tbsp cream cheese, soft
2 tbsp sugar
1/2 c choc chips
1/2 c graham crackers (about 8 cracker squares, finely crushed)
1/4 c sugar
3 tbsp butter, melted
Bake 9-12 minutes or until golden brown. Serve warm or at room temp (Loved them right out of the oven better). Store in covered container in refrigerator.
Linking up with:
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