Here's how I made the fall leaves snack:
1 pack Pilsbury cresent roll
The pack contained 8 pre cut dough pieces.
Arrange on a cookie sheet lined with aluminium foil.
Bake in a preheated 375F oven for 10 mins, turning leaves over once in between.
Cool slightly for 5 mins. Then I have topped some with pesto (store bought); others with pizza sauce and rest with softened cream cheese (chives and onion flavored). I sprinkled some finely chopped orange and yellow bell peppers on the cream cheese. Finish off with shredded mozzarella cheese. Broil for 5 mins until mozzarella melts. Serve warm.
Mini Apple Pies:
For this also I went semi home made. Used store bought pie crust. For the filling, I used a recipe my daughter had used at school when in 3rd grade - 2 chopped apples (we did not peel them), 2 heaped tbsp sugar, pinch of salt, dash of all spice mix and 1 tsp lemon juice. Mix it all together.
Cut the pie crust per size needed.
Arrange in the mini pan thats lightly buttered. Prick 3 to 4 times with a fork. Fill the apple mix, piling up slightly in the center to make dome shape. Cover with pie crust cut in strips, arranged in a lattice shape.
Bake in a pre heated 425F oven for 15 min. Then cover edges with aluminium foil to avoid excess browning and continue baking another 15 mins. Remove and let stand for 1/2 hour before serving. I like to have it a la mode, a slightly warm apple pie with slightly melting vanilla ice cream.