RASPBERRY TOASTER CAKES
Yield: 8 toaster cakes

1 (15-oz.) Pkg. Refrigerated folded pie crusts (2 crusts)
1/2 c. raspberry preserves

Preheat oven to 450 degrees. Unfold the pie crusts and cut each into 4 equal wedges along the fold lines. Place an equal amount of preserves in the center of each wedge. Brush edges of each wedge with water and fold lengthwise in half to form a triangle. Seal the edges and crimp with a fork. Bake on an ungreased baking sheet for 8 to 10 minutes, or until golden. Serve, or allow to cool completely, then cover and chill until ready to serve. Reheat in the oven or toaster.