1 pre-made pie crust (from 15 oz. pkg.)
1 c. chopped dates
3/4 c. dried cranberries
1/4 c. sugar
2 Tbs. water
In a small saucepan, combine the dates, cranberries and sugar and cook on medium heat until slightly thickened (2-3 minutes). Set aside to cool slightly. Unroll the pie crust and thin out with a rolling pin. Using a small round biscuit or cookie cutter ( about 2 inch diameter) cut out circles. Keep re-rolling the dough out until you don't have enough to work with anymore and roll out. Place 1 tsp. filling in the center of the pie dough circle and fold the dough over. Pinch the edges together and place on a parchment lined baking sheet. Using a fork, press the edges again to make sure the dough is sealed. Spray the tops of the dough with non stick cooking spray, and sprinkle with coarse sugar or sprinkles. Bake for 11-13 minutes until the bottom is golden brown. Let cool before serving or storing.