A nod to our favorite grab-and-go sandwich pocket of the ‘90s, we packed our version with country ham and tangy mustard.

Mixing graham cracker crumbs into the pie dough gives these bite-size treats the sweet flavor that would come from a crumb crust with the flaky goodness of a traditional piecrust.

Our version of this classic Kentucky pie is miniaturized and utilizes the convenience of refrigerated pie dough while still packing a flavor punch with bourbon and dark chocolate.

These breakfast pastries look impressive but are actually quite simple to execute with store-bought puff pastry dough.