Peanut Butter And Jelly Cookie Stuffed Pies Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

                        roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough

8

teaspoons strawberry jelly

1

teaspoon sugar

Preparation

Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust. Open cookie dough; cut eight 1/3-inch slices off cookie dough roll.

Place 1 unbaked cookie slice in center of each of 8 of the rounds; top each with 1 teaspoon jelly. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.

Bake 10 to 12 minutes or until golden brown.