4 pie crusts, cut into 6-inch rounds
1 cup sliced strawberries (optional)
1 1/2 cups Suzanne’s Ricemellow Crème
4 dark chocolate bars
2 Tbsp. melted margarine
Sugar for garnish
• In the center of each pie crust round, place several sliced strawberries. Top with some of the Ricemellow Crème and half of a chocolate bar. Fold in half and seal the edges with some of the melted margarine. Press the edges closed. Brush with the margarine and sprinkle with the sugar.
• Wrap in aluminum foil and grill for 5 minutes on each side. Carefully remove the foil and grill until browned.
Makes 8 servings
