I'll admit, following "candy cane brownies" in this month's series of holiday treat recipes is a daunting task.  Candy and chocolate in the same dessert? Surely this is the work of the gods.

However, I think I've got a delectable ho-ho-homemade treat that is up to the challenge. I give you, holiday hat pies!

What you need:

• 1 tube of vegan crescent rolls (I used Pillsbury)
• 1 can of pie filling (cherry or strawberry are both delish)
• Holiday toppings of your choosing (popular favorites include Betty Crocker cupcake icing, fresh fruit, or Ghirardelli semi-sweet chocolate chips)

To start, you'll just want to pre-heat the oven to 375. Pop the crescent roll tube (as you may recall, this is the best part), and lay each of the rolls out flat on a greased baking sheet. Place a heaping spoonful of pie filling in the middle of four of the crescents, and use the remaining four rolls as tops, sealing them with a fork around the perimeter. Throw them in the oven for about 13 minutes, or until they turn golden brown. Remove from oven, and set aside to cool. Once they've cooled, start throwing on any decorative flavorings you desire, then dig into your pocket-sized pie treat!

Have a Merry/Happy Christmas/Hanukkah/Kwanzaa/Festivus!

 
-Ryan!