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–+ servings
Sheet Pan Strawberry Poptarts is a great dessert recipe everyone will love. Pie Crust and strawberry jam give this dessert it's famous pop-tart flavor. These pop tarts are filled with REAL strawberry jam and topped with an sprinkles. 

Sheet Pan Strawberry Poptarts

Sheet Pan Strawberry Poptarts is a great dessert recipe everyone will love. Pie Crust and strawberry jam give this dessert it's famous pop-tart flavor. These pop tarts are filled with REAL strawberry jam and topped with sprinkles. 
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 4 ready-to-bake refrigerated pie crusts such as Pillsbury
  • 1 and 1/2 cups strawberry preserves or jam

ICING

Instructions
 

  • Preheat oven to 350 degrees F.
  • On a large, rimmed baking sheet place parchment paper and lay down 2 pie crusts, slightly overlapping each other.
  • Press seams together and gently roll out 2 of the pie crusts into a rectangle shape.
  • Using a pizza cutter or knife trim away the excess crust until you are left with about a 10x16 rectangle. It is okay if yours ends up being a little larger or smaller, just be sure to make them the same size or as close to it as possible.
  • Repeat the rolling and cutting of the dough with the remaining 2 pie crusts on a separate piece of parchment, trimming your rectangle to the same size as your first.
  • To the first pie crust on the sheet pan add 1 ½ cups of strawberry preserves or jam and spread out leaving a decent-size border.
  • Take the second piece of parchment that has the top piece of crust and gently flip it onto the top of the pie crust that has the jam on it.
  • Using a fork, crimp the edges shut.
  • Use a fork]to poke holes all over the top of the crust for venting.
  • Bake for about 25 minutes or until the crust is golden brown.
  • Once the pop-tart is baked, set it aside to cool.
  • Make the icing by mixing the powdered sugar and water together and then adding a few drops of pink food coloring until it is your desired shade of pink. You want this glaze to be on the thicker side and not too runny.
  • Spread the icing over the top leaving a border.
  • Immediately sprinkle with your rainbow sprinkles while the icing is still wet.
  • Slice and serve. Enjoy!
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