pillsbury pie crust
pie filling or lemon curd or prepared pudding filling or your favorite jam or jelly
milk or water
1Heat oven to 450^.
Remove pie crust from pouches; unroll on work table.
Cut each crust into 12 even pieces.
Place 1 teaspoon filling on each piece.
2Bring all sides together in center; press to seal.
With fingers, pinch dough firmly about 1/4 inch below edges, making a pouch with points extending over top.
Place in ungreased mini muffin cup or place mini paper baking cups in each of 24 mini muffin cups, and place popper inside baking cup.
Repeat with remaining dough.
3Bake 11-14 minutes or until golden brown.
Cool mix sugar and milk until smooth, adding milk until thin enough to drizzle.
Drizzle glaze over poppers; let stand until set, about 30 minutes.