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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 2 |
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Source: Woman's Day Magazine Ingredients:
1 (15 ounce) box refrigerated pie crusts |
6 ounces black forest ham or 6 ounces virginia ham, sliced |
8 ounces sliced extra-sharp cheddar cheese or 8 ounces sliced swiss cheese |
1 large egg, lightly beaten |
Directions:
1. Heat oven to 425ºF.
2. Line a rimmed baking sheet with nonstick foil.
3. On work surface, unroll pie crust and cut each of the two crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter.
4. Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar.
5. Put 2 slices each ham and Cheddar in the center of each of 12 pumpkins.
6. With a small brush, brush beaten egg around edges.
7. Top with remaining pumpkins, carefully pressing on edges to seal.
8. Using a spoon, make ridges on pumpkins by pressing into tops in a few places.
9. With a small knife, pierce ridges in a couple of places to vent.
10. Place on prepared pan.
11. Brush tops with beaten egg.
12. Bake 10 to 12 minutes until light golden.
13. Let cool on rack a couple of minutes before serving.
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