Ingredients
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1 (14.1 oz) box 9-inch refrigerated pie crusts
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2 oz reduced-fat cream cheese
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7 tbsp strawberry jam
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1 tbsp heavy cream
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2 tsp turbinado or raw sugar
Steps
1
Preheat oven to 400°F. Unroll each pie crust. Using either a biscuit cutter or the top of a glass, cut out seven 3-inch circles from each pie crust for a total of 14 rounds.
2
Cut the cream cheese into 7 thin slices. Transfer half the dough rounds to a parchment-lined baking sheet. Place 1 slice cream cheese on each round. Top each with 1 tbsp jam. Top with remaining dough circles, pressing edges to seal. Use fork to crimp edges.
3
With fork, poke a few holes into the top of each pie. Brush tops with the cream and sprinkle with the sugar. Bake 15–20 min., until golden brown on tops and edges.
