Cranberry-Pecan Crusts


Reroll any leftover scraps of dough, and repeat the procedure.


Makes 3 to 4 dozen

Recipe from

Southern Living


1 (15-ounce) package refrigerated piecrusts
1/2 cup finely chopped pecans, toasted
1/2 cup finely chopped dried cranberries


Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet.

Bake at 425° for 8 to 10 minutes or until golden.