Heat oven to 425°F.
On lightly floured surface, arrange pie crusts. With 3-inch round cookie cutter, cut out rounds from dough. Roll out unused dough; cut out additional rounds for total of 24.
Spoon 1 1/2 teaspoons peanut butter in center of each round; top each with a few chocolate chips. Fold dough over to form crescent, pinching edges to seal.
On ungreased baking sheet, arrange crescents. Bake 9 minutes or until golden brown. Serve warm sprinkled with powdered sugar.
This recipe is recommended for 24 servings