Step 1

Roll dough scraps out to 1/4-inch thick and cut into strips or use a cookie cutter to cut out shapes. Brush with melted butter and sprinkle with cinnamon sugar.

Step 2

Bake at 400°F on a parchment paper-lined baking sheet for 8 to 12 minutes, until bottom edges are golden brown.

Step 3

Roll out scraps to 1/8-inch thick and cut into squares or rectangles. Add a dollop of jam to the center of half of the pieces. Place tops over the jam and crimp with a fork to seal. Poke with a fork a few times to allow steam to escape.

Step 4

Bake at 400°F on a parchment paper-lined baking sheet for 10 to 15 minutes until golden. Cool for at least 5 minutes and mix powdered sugar and milk together (about 1 teaspoon milk per 1/4 cup powdered sugar) until a thick glaze forms.

Step 5

Spread over the tops of the pop tarts and add sprinkles.

Step 6

Roll dough out to 1/8-inch thick and cut about 3-inch rounds. Put a few chocolate chips in the center, fold edges up, and pinch to seal.

Step 7

Bake at 400°F on a parchment paper-lined baking sheet until golden brown, 10 to 12 minutes. As soon as they are cool enough to handle, drop into powdered sugar and toss to coat.

Step 8

Roll leftover pie dough into a rectangular(ish) shape 1/8-inch thick. Spoon on a thin layer of red sauce, top with mozzarella, Parmesan, and pepperoni.

Step 9

Roll tightly and secure by poking wooden toothpicks through the center every 1 1/2 inch. Cut between toothpicks and bake at 400°F (leaving the toothpicks in the rolls) on a parchment paper-lined baking sheet for 10 to 15 minutes until golden. Remove toothpicks and enjoy!