On floured surface, roll one dough disk 1/4-in. thick (leave remaining dough in refrigerator until ready to use). Cut using a floured 3-in. round cutter. Arrange 1-in. apart on prepared pan. Place a teaspoon of jam in center of each dough disk. Moisten edges lightly with water; fold over to seal, pressing edges together with tines of a fork to seal. Form scraps into a disk; chill at least 30 minutes before rerolling.