Crescent Pizza Pockets

C r e s c e nt

Pizza Pockets

Ingredients 1 can Pillsbury refrigerated crescent dough sheets ¼ cup pizza sauce ¾ cup shredded mozzarella cheese ½ cup sliced pepperoni (24 slices) 1 tsp. grated Parmesan cheese

Directions 1. Preheat oven to 375°F. 2. Unroll dough sheet on a Pastry Sheet. Using the bottom side of the Empanada Maker; cut 4 rounds of pastry. Re-roll dough as needed. Place a cut round of pastry on the Empanada Maker; moisten edges with beaten egg or water. 4. Spread 1 tablespoon pizza sauce on center of each circle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Close, pressing tightly to seal; Sprinkle each rectangle with ¼ teaspoon grated cheese. With fork, prick top of each to allow steam to escape. Place on baking sheet lined with the Silicone Baking Sheet with Rim. 5. Bake 13 to 15 minutes or until deep golden brown. Serve warm.

C r u st l e s s

Peanut Butter & Jelly Sandwiches

Ingredients 2 slices of sandwich bread Peanut Butter Jelly

Directions 1. Place slices of bread on flat surface. Use the outer part of the

Round Pie Press to press down firmly onto bread to cut out circles. Store crusts for later use. 2. Place bread circles inside the Round Pie Press and add filling in center. 3. Squeeze sandwich sealer to crimp and seal bread slices together. 4. Store in fridge until ready to eat or freeze for up to 14 days.