Cranberry Pecan Pie Crust Crackers

Growing up when ever there was scrapes of pie crust left my Nonnie (grandma) would always sprinkle them with cinnamon sugar, roll them up and bake them for a treat. So when I saw a recipe using pie crust with pecans and dried cranberries, it reminded me of what my Nonnie did with pie crust.

Originally this recipe was meant for topping a pot pie, but I thought they would make a delicious and special treat. Plus I was looking to make things easy and did not want use cookie cutters and have to re-roll scrapes. So I used a pizza cutter and cut the pie crust into squares and made them into crackers. Delicious and crunchy pie crust crackers.

Cranberry Pecan Pie Crust Crackers

Ingredients:

• 15 ounce package refrigerated pie crusts (you need two pie crusts)
• 1/2 cup finely chopped pecans
• 1/2 cup finely chopped dried cranberries

Directions:

1. Preheat the oven to 425º F. Lightly spray a baking sheet with cooking spray or cover with parchment paper.
2. Carefully unfold the pie crusts and press out any fold lines.
3. Sprinkle one pie crust with the pecans and the cranberries. Place the other pie crust on top and roll into a 14 inch circle sealing the two pie crusts together. Using a sharp knife or pizza cutter, cut the pie crust into squares.
4. Transfer the squares to the prepared baking sheet and bake for 8-10 minutes or until golden in color.

Enjoy!!!

Notes:
You could use cookie cutters to cut out shapes and re-roll the scrapes that are left and cut out again.
*Adapted from Home is Where the Boat Is.