.Ingredients.
1 box (15 oz) refrigerated pie crusts
6 oz sliced Black Forest or Virginia ham
8 oz sliced extra-sharp Cheddar, Swiss or Gruyère cheese
1 large egg, lightly beaten
.Instructions.
1. Heat oven to 425ºF. Line a rimmed baking sheet with nonstick foil.
2. On work surface, unroll pie crust and cut each of the two crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar.
3. Put 2 slices each ham and Cheddar in the center of each of 12 pumpkins. With a small brush, brush beaten egg around edges.
4. Top with remaining pumpkins, carefully pressing on edges to seal. Using a spoon, make ridges on pumpkins by pressing into tops in a few places. With a small knife, pierce ridges in a couple of places to vent.
5. Place on prepared pan. Brush tops with beaten egg. Bake 10 to 12 minutes until light golden. Let cool on rack a couple of minutes before serving.
(Source: Woman's Day)
Enjoy!
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