Directions

Directions:

1. Roll out pie crust.
2. Cut out four shapes of your choice. I used 4 inch diameter circles since it was close to sandwich size but you could do bigger or smaller depending on your preference. 
3. Evenly spread one heaping teaspoon in the middle of each dough shape keeping about 1/2 inch away from the edges.
4. Drop one tablespoon of your desired fruit topping into the center of two of the dough shapes but do not spread it around.
5. Place peanut butter only dough shapes on top of peanut and fruit topping dough shapes with the fillings together.
6. With a fork, crimp the edges together to seal in the filling.
7. Cut a small hole in the top of dough to allow steam to escape. I did an E on mine for Ellie, of course. 
8. Bake for approximately 10-13 minutes or until brown.
9. Remove from oven and serve immediately or allow to cool for lunch tomorrow.

 Pictures of the steps are on my blog. http://pinkpetunias.typepad.com/my_weblog/2011/02/kid-friendly-peanut-butter-and-jelly-pockets-recipe.html#tp

Enjoy!
Christine, http://pinkpetunias.typepad.com