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.
Yield: 14 servings
Preparation Time: 15 min; Total: 25 min
|1||box||Pillsbury refrigerated pie crusts, softened as directed on box|
|2||cups||Thanksgiving leftovers (shredded turkey and gravy, stuffing, mashed potatoes, green bean casserole)|
Heat oven to 425 degrees F. Spray 14 mini muffin cups with cooking spray.
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.
Bake 8 to 10 minutes or until light golden brown. Spoon leftovers into baked pie crust cups.
Please note that some ingredients and brands may not be available in every store.