Preheat the oven to 350° F. Line a baking sheet with a baking mat or parchment paper.
Roll out the refrigerated pie dough and use a cookie cutter to carve out 20 circles (10 from each crust).
Use a fork or toothpick to poke a few holes in 10 of the dough circles. These will be the top pieces.
The remaining 10 circles will be the bottom. Drop a teaspoon of orange marmalade in the center of 5 circles. In the other 5, drop half a teaspoon of strawberry jelly and half a teaspoon of peanut butter.
Using a paintbrush or your finger, lightly brush egg yolk around the outside of the bottom circles. This will help the two pieces stick together.
Place the top pieces of dough over the bottom and use a fork to gently crimp the edges together. Lightly brush the tops of the dough with the remaining egg yolk.
Bake the hand pies for 8-10 minutes. If you want a toastier crust, leave them in the oven a little longer.
Once your hand pies are finished baking and out of the oven, let them cool completely. Then, drizzle royal icing and sprinkles on the top.
Enjoy!
Royal Icing
Whisk the egg white until it’s foamy.
Add the powdered sugar and whisk until the mixture is creamy.
If you want to color your icing, add in a few drops and stir until you reach your desired hue.