Two Ingredient Mini Peach Pies (Print Version)
# Ingredients:
01 -
12.4 ounces cinnamon roll dough with icing, 8 count
02 -
21 ounces canned peach pie filling
# Instructions:
01 -
Preheat your oven to 375 degrees Fahrenheit.
02 -
Lightly grease 8 holes in a muffin tin to prevent sticking.
03 -
Open the can of cinnamon roll dough and separate the rolls. Flatten each roll slightly with your hands or a rolling pin to create a small disk.
04 -
Place each flattened dough disk into the greased muffin tin, pressing it down to form a small cup.
05 -
Spoon a generous amount of peach pie filling into each dough cup, being careful not to overfill to prevent spillage. If the filling has whole peach slices, cut them into bite-sized pieces before adding to the crust.
06 -
Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
07 -
Allow the mini pies to cool slightly in the muffin tin. Once cool, drizzle the icing from the cinnamon roll can over the top of each pie.
08 -
Remove the mini pies from the muffin tin, serve, and enjoy!
# Notes:
01 -
Store the pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
02 -
The pies can be frozen in an airtight container for up to 3 months. Allow them to cool completely before transferring to storage containers. Thaw at room temperature before serving.