Once you've rolled out your store-bought or homemade pie dough, there are always some scraps left over. Whether you've got a hefty surplus or just a few extra bits, gather them up and put them to good use in these tasty ways. You might just find yourself using your next batch of pie dough for these treats and skipping the pie altogether! And, while you're at it, why not incorporate the leftovers from your holiday meals? Try having your own scrap-a-thon to see how many more ideas you can come up with.

Pie crust tends to hold its shape well when baked, so this is an easy way to get cutouts to look the way you want without a lot of extra effort. Just form the scraps into a disk, refrigerate for at least 30 minutes, and then re-roll out to 1/8-inch thickness. Cut into cute shapes with your favorite cookie cutters, brush with melted butter and sprinkle with cinnamon sugar or red cinnamon-flavored coarse sugar. Bake for 5 minutes at 425 degrees F. Watch the crisps carefully while they're in the oven — they burn easily.

Use up even tiny scraps by wrapping them around warm mini franks along with a pinch of shredded cheddar cheese. Brush with butter, sprinkle with Parmesan and bake at 400 degrees F for 5 to 10 minutes. 

Cut an extra premade pie crust into 1 1/2- to 2-inch squares. Spray lightly with neutral-flavored cooking oil. Place a single chocolate chip and one dried cranberry in the middle. Pinch each corner together between your fingers to make a pouch. Bake at 450 for 5 to 8 minutes or until browned. 

Want to use up a bunch of your Thanksgiving leftovers all at once? Start by mixing warm mashed potatoes and chopped turkey in a bowl, then stir in enough gravy to flavor the mixture — but not so much that it’s dripping. Spoon the mixture into the middle of the pie crust scraps, then fold the dough around the turkey mash. Wet your hands and roll into a ball. Brush the balls with egg wash and bake at 400 degrees F for 10 to 12 minutes or until brown. Serve with additional leftover gravy for dipping. 

Flat dumplings are common in Southern versions of this dish, so why not make them with pie dough? Cut about a cup’s worth of scraps into 1-by-2-inch-long strips for dumplings. Drop the strips into the boiling liquid, cover and cook for 20 minutes. 

Cut rolled-out leftover pie dough into freeform shapes. Spray with olive oil, sprinkle generously with Parmesan cheese, and bake for 10 to 12 minutes or until brown and crispy. Then, top with your favorite breakfast items. You can't go wrong with soft-boiled eggs, gravy, fresh oregano and shredded cheese.

Preheat the oven to 400 degrees F and line a baking sheet with parchment. Unroll a leftover sheet of premade pie dough onto the parchment. Layer cranberry sauce, turkey slices and stuffing down the middle third of the dough, leaving an inch of space at the top and bottom and about 3 inches on each side. Fold the top and bottom over the filling, then fold over the sides and seal. Cut 3 or 4 slits in the top and bake for 15 to 18 minutes, or until browned. Let cool for 5 minutes; then cut into 6 to 8 strips with a chef’s knife. 

Cut strips into triangles or freeform shapes with a pizza cutter. Spray with neutral-flavored vegetable oil, then sprinkle with cocoa powder and sugar. Bake on a parchment-lined cookie sheet for 10 to 12 minutes or until brown and crispy. Transfer to a large platter, drizzle with warm caramel sauce, then sprinkle on mini chocolate chips and candied nuts.  

Cut pie dough scraps into 1-inch circles with a small biscuit cutter. Then, dilute natural food coloring or colorful ground spices such as turmeric or paprika with a bit of water until they’re the consistency of watercolors. Paint the circles different colors and bake for 5 to 8 minutes at 450 degrees F. Serve with either sweet or savory dips. This layered sweet dip is studded with colorful Necco wafers for an extra-fun presentation.