Grandmas all over the country have long used scraps of unused pie crust dough to make larger versions of these sweet treats. Our miniature version is just the right size–and much easier to assemble!
1/2 cup sugar
1 teaspoon ground cinnamon
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4 cup butter, melted
Heat oven to 375°F. Place two 12-inch squares waxed paper on work surface.
In small bowl, mix sugar and cinnamon.
On work surface, unroll 1 crust. Brush with butter; sprinkle with half of the cinnamon sugar.
Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.
Cut the roll into 12 (1-inch) slices, then press down slightly, and roll individually between the sheets of waxed paper to 1/4-inch slices, replacing waxed paper as needed. Place on ungreased cookie sheets.
Bake 20 to 22 minutes or until golden brown and crisp. Cool on cooling rack.
Keep an eye on the smallest ears that were cut from the ends, and remove them from the cookie sheet before the larger ears if necessary to prevent burning.
Store in an airtight container between sheets of waxed paper, and serve within 2 days.