Lunch: Thanksgiving Dinner Minis
Try this twist on the Thanksgiving sandwich for an easy next-day lunch or dinner. Use your muffin tin to make mashed potatoes and other holiday favorites bite-size!
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 cups of your favorite Thanksgiving leftovers (shredded turkey and gravy, stuffing, mashed potatoes, green bean casserole) heated, if necessary
Instructions
Heat oven to 425 °F. Spray 14 mini muffin cups with cooking spray.
Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 14 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently and pinching dough to form cup. Prick bottom and sides of each with fork.
Bake 8 to 10 minutes or until light golden brown. Spoon leftovers into baked pie crust cups.
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Nutrition Facts
Serving Size: 14
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
