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Hands-on Time
25 Mins
Total Time
1 Hour 20 Mins
Yield
Makes about 5 dozen
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

How to Make It

Step 1

Preheat oven to 400°. Unroll piecrusts; brush with egg white, and sprinkle with seasoned salt (about 1/4 tsp. per crust). Cut dough into shapes using a 4 1/2- or 5-inch teaspoon-shaped cutter. Place cutouts 1 inch apart on parchment paper-lined baking sheets.

Step 2

Bake, in batches, at 400° for 9 to 11 minutes or until lightly browned and crisp. Remove from baking sheets to a wire rack, and cool completely (about 20 minutes). Store in an airtight container 1 day, or freeze up to 2 weeks.

Step 3

Spoon Creamy Pimiento Cheese into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe pimiento cheese onto end of each spoon.

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