1. Preheat oven to 375°. Line a large baking sheet with parchment paper.
2. Lightly flour a cool work surface; roll each pie crust about ⅛" thick. 
3. Using a ruler and a sharp knife, cut as many 2x3" rectangles as possible from the crusts (you should be able to get at least 11 sheets per pie crust). Brush excess flour from pastry; discard or save scraps for another use (see Tasty Tip).
4. Spoon about 1 tbsp. jam into the center of ½ of the pastry rectangles. Using the back of a spoon, gently spread jam evenly over each rectangle, leaving a ¼" border. Sprinkle about ½ of the cheese evenly over jam.
5. Place remaining pastry rectangles over filled crusts, lining up edges as closely as possible. Crimp edges with a fork all the way around, making sure pastries are well sealed to prevent filling from leaking out.
6. Transfer pastries to prepared baking sheet. Using the tip of a sharp paring knife, poke 5-6 holes in the top of each pastry; brush evenly with egg. Sprinkle evenly with remaining cheese and pizza seasoning.
7. Bake pastries in preheated oven until crusts are dark golden-brown at the edges (about 15 min.). Remove from oven; let cool for 20-30 min.
8. Serve slightly warm or at room temperature. Pastries can be stored in an airtight container for up to 3 days.

Find It!

• Find Snowdonia Cheese Co. products in the Specialty Cheese Department.
   

Tasty Tips:

• Pastries may be frozen before baking. Place them on a baking sheet in the freezer until frozen solid, then pack them into freezer-safe containers or packaging. Bake from frozen.
   
• After cutting the pie crust into 2x3" sheets, you can gather and lightly knead the pastry scraps and reroll them. These rerolled tarts will have a slightly less flaky and airy texture than the initial batch. Alternatively, you can cut pastry scraps into irregular but similarly sized shapes, sprinkle them with cinnamon sugar and bake as directed above until dark golden-brown; serve as a snack or with ice cream.