Dulce de Leche Filled Churro Sticks

Preheat your oven to 350°F/175°C
Line a baking sheet with parchment paper and set aside.
Place your rolled pie crust on a lighty floured surface and spread the dulce de leche evenly on top, leaving 1/2 an inch around the edges.
Place the other pie crust on top, lining it up evenly.
Using a pizza cutter or a knife cut the pie crust into 1″ x 4″ strips. You can really make these any size or shape you would like, I just prefer the long rectangle shape to imitate a churro.
Using a fork press the sides of the strips together forming an edge so the dulce de leche doesn’t leak out.
Place them 1″ apart on your prepared baking sheet and bake for 20 minutes until they’re lightly golden.
While they’re baking mix the sugar and cinnamon together in a container so long as the churro sticks, so you can lay them flat to evenly coat them.
Remove them from the oven and permit them to cool for 5 minutes on the pan.
Next brush the churro sticks with the melted butter, on each side and place each in the cinnamon sugar mixture to coat. Repeat this with all the sticks.
Serve warm or at room temperature.