Unroll the pie crust onto a sheet of parchment. Using a rolling pin, stretch the pie crust into a large rectangle as best you can (it won't be a perfect rectangle). Cut as many pieces as you need of approximately 3x5 inch rectangles (2 per portion). With the leftover pie crust, knead it together and then roll it out into another thin piece (about a 1/4 inch thick) to cut the remaining rectangles as needed.
Lay out a rectangle on the parchment-lined baking sheet. Spread about 1½ tablespoons of jam in the center and sprinkle 1/2 teaspoon of orange zest. Then place another rectangle on top. Gently crimp the edges with a fork. Repeat for remaining portions. Drizzle any remaining jam over top if desired.
Bake for about 12-15 minutes or until golden brown.
In a non-stick pan over medium heat, brown the chicken sausage on both sides.
Once cooled, whisk together powdered sugar, milk, and vanilla and drizzle over the top.
Serve the toaster strudels with chicken sausage and banana.
Notes
Pro tip: My recommendation is 1 toaster strudel per portion unless you have a big appetite and would prefer 2.