Weekend Pop-Tarts you can make with kids

Breakfast is happens to be one of my favorite meals of the day. Even though I actually don't eat breakfast that often, at least when I do it way past breakfast time. So this afternoon I decided to make one of my favorite breakfast snack "Pop-Tarts".

This recipe is really pretty easy to because I used store bought pie dough to make the crust. Usually I like to make most of my ingredients as much as possible but I happened to have some left over pie dough from the holidays I needed to us up. My crust actually has cinnamon roasted pecans (something I added to my pie crust) in it, which goes it a sweet nutty flavor. 

For the filling you can use any jelly or jam you my happen to have on hand. I used a Pumpkin Butter Jam I made out of left over pumpkins from thanksgiving for my filling. 

For the frosting I use a powder sugar and milk combination. depending on the type of filling you choose you may want to use brown sugar, orange juice or lemon juice in substitution or in combination with milk. And don't forget the Sprinkles!

If you have kids you should have them help you out. It's a great way to introduce them into the baking world. 

Ingredients

• Pie Dough store bought or homemade (I used Pillsbury dough)
• Your Preferred Jam/Jelly
• Milk
• Powdered Sugar

Instructions

1. unroll your pie dough and using a rolling pin roll the dough out into a rectangle that is about 10" x 14. Using a little flour on the surface you are working and on the rolling pin can help prevent dough from sticking.
2. Using a pizza slicer cut your dough into the size portions you would like for your tarts. I actually have a cut-n-seal sandwich cuter from Pampered Chef that I used. You can also you a 2 1/2 inch biscuit cutter or a glass that is also around that size if you want round pop-tarts. Other wise use a pizza slicer to make square or rectangular size pop-tarts. Make sure you Have an even number once you are done.
3. Using only half of the dough cut-out put about a teaspoon or so of jam/jelly in the center of each one.
4. Put an unused dough cut-out on top of each on that has jam/jelly on it.
5. Using a fork press down on the edges of the two dough cut-outs sealing in your jam/jelly.
6. Place on an un-greased cookie sheet and bake at 425 degrees for about 7 -10 minutes until crust is a slightly brown.
7. Once cool frost decorate with sprinkles.
8. If you have any left over dough repeat the process over again or you can refrigerate for later use.

Making the frosting

1. In a large bowl combine 1 cup of powdered sugar with about 1/2-1 teaspoon of milk. You won't  your frosting to be think so it doesn't run when you are applying it. I whisk mine together only adding a little milk at a time until I have my desired texture.