Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Unroll both pie crusts on a clean work surface and cut out 12 3-inch x 5-inch rectangles, re-rolling scraps as needed.
Arrange 6 rectangles on the prepared baking sheet and dollop 1 Tablespoon of jam in the center of each. Brush edges with beaten egg and top with another piece of dough. Use a fork to crimp the edges to seal.
Brush tops with beaten egg and bake 12-14 minutes, or until edges are golden brown. Let cool completely.
Spread the tops of each pop tart with a teaspoon of Challenge Lemon Butter Snack Spread and top with sprinkles.