Preheat oven to 350 degrees.

On a large rimmed baking sheet place parchment paper and lay down 2 pie crusts, slightly overlapping each other.

Press together and gently roll out 2 of the pie crusts into a rectangle shape.

Using a pizza cutter or knife trim away the excess crust until you are left with about a 10x16 rectangle. It is okay if yours is a little larger or smaller, just be sure to make your second rectangle the same size as your first one.

Repeat the rolling and cutting of the dough with the remaining 2 pie crusts on a separate piece of parchment, trimming your rectangle to the same size as your first.

To the first pie crust on the sheet pan add 1 ½ cups of strawberry preserves or ham and spread out leaving a good border.

Take the second piece of parchment that has the top piece of crust and gently flip it onto the top of the pie crust that has the jam on it.

Using a fork crimp the edges shut.

Use a fork or toothpick to poke holes all over the top of the crust.

Bake for about 25 minutes or until the crust is golden brown.

Once the poptart is baked set it aside to completely cool.

Make the icing by mixing the powdered sugar and water together and then adding a few drops of pink food coloring until it is your desired shade of pink. You want this glaze to be on the thicker side.

Spread the icing over the top leaving a border.

Immediately sprinkle with sprinkles.

Slice and serve.