Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
24
fresh raspberries
8
white candy melts or coating wafers (1.6 oz), chopped
8
craft sticks (flat wooden sticks with round ends)
1
egg, beaten
2
tablespoons coarse white sparkling sugar
Preparation
Heat oven to 450°F. Spray cookie sheet with cooking spray.
Remove pie crusts from pouches; unroll on floured work surface. With 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on cookie sheet. Place 3 raspberries in center of each round; sprinkle chopped candy melts evenly over raspberries.
Place 1 craft stick on each round, so tip of stick is in center of round. Top each with 1 remaining round. Press edges together; seal and flute. Cut 4 or 5 small slits in top crust. Brush tops with egg; sprinkle with sugar.
Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving.
