TLC Cooking "Crazy Crescent Moons"

Crazy Crescent Moons

Crazy Crescent Moons

YIELD Makes 16 servings
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INGREDIENTS

2	ready-to-bake pie crusts
2	tablespoons melted butter
1/4	cup sugar mixed with 1/2 teaspoon cinnamon
1	cup golden raisins or mixed diced dried fruit
1	cup chopped walnuts
1/2	cup chocolate chips
Powdered sugar

PREPARATION:

Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray. Unfold pie crusts onto work surface. Brush each crust with half of butter. Sprinkle with half of cinnamon-sugar. Stir raisins, walnuts and chocolate chips together. Spread half of mixture over each crust, pressing into dough.
Cut each crust into 8 pie-shaped wedges. Roll up each wedge from wide edge to tip. Place on prepared cookie sheet, seam-side down. Press any filling that falls out back into cookies. Bake 15 to 17 minutes or until golden. Cool on cookie sheet 5 minutes. Remove to rack to cool.

This recipe appears in: Southwestern

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