1 (14-oz) package refrigerated pie crusts (2 crusts)
1 cup cranberry sauce
1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper. Unroll two refrigerated pie crusts, and cut into rectangles or desired shapes.
2. Put one piece of dough on baking sheet and top with cranberry sauce; brush edges lightly with water, and top with a corresponding piece of dough. Crimp edges with a fork to seal.
3. Bake 15 to 20 minutes, until golden brown. Ice with confectioners’ sugar thinned with milk, and top with sprinkles.
Recipe by Lisa Waddle | Relish