Cracker Spoons with Creamy Pimiento Cheese

Ingredients

• 1  egg whites beaten
• 1 serving pimientos fresh diced chopped
• 1 serving creamy pimiento cheese 
• 14.1 oz pie crust dough refrigerated
• 0.8 teaspoon lawry's seasoned salt 

Equipment

• baking sheet
• baking paper
• oven
• wire rack

Directions

1. Preheat oven to 40
2. Unroll piecrusts; brush with egg white, and sprinkle with seasoned salt (about 1/4 tsp. per crust).
3. Cut dough into shapes using a 4 1/2- or 5-inch teaspoon-shaped cutter.
4. Place cutouts 1 inch apart on parchment paper-lined baking sheets.
5. Bake, in batches, at 400 for 9 to 11 minutes or until lightly browned and crisp.
6. Remove from baking sheets to a wire rack, and cool completely (about 20 minutes). Store in an airtight container 1 day, or freeze up to 2 weeks.
7. Spoon Creamy Pimiento Cheese into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe pimiento cheese onto end of each spoon.