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Pumpkin Patch Bites

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Ingredients

Adjust Servings:
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

Nutritional information

287.7
Calories
175 g
Calories From Fat
19.5 g
Total Fat
8.3 g
Saturated Fat
45.6 mg
Cholesterol
538.8 mg
Sodium
18.4 g
Carbs
0.5 g
Dietary Fiber
1.6 g
Sugars
9.2 g
Protein
72g
Serving Size

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Pumpkin Patch Bites

Features:
    Cuisine:

    First off, sorry about the double picture post. These were super yummy! I did make them bigger than the 3 inch suggestion so they would be easier to work with. I also used homemade pie crust instead of store -bought. Personal preferance. We also went with grated cheese with seemed to work out better. These went over really well at my house. One of the boys wants them for breakfast sometime. lol My sister thinks some chopped up broccoli would be really tasty to add as well. Thanks for a keeper! Made for the June 2010 Aussie/NZ recipe swap.

    • 62 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Pumpkin Patch Bites, Source: Woman’s Day Magazine, First off, sorry about the double picture post These were super yummy! I did make them bigger than the 3 inch suggestion so they would be easier to work with I also used homemade pie crust instead of store -bought Personal preferance We also went with grated cheese with seemed to work out better These went over really well at my house One of the boys wants them for breakfast sometime lol My sister thinks some chopped up broccoli would be really tasty to add as well Thanks for a keeper! Made for the June 2010 Aussie/NZ recipe swap


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    Steps

    1
    Done

    Heat Oven to 425f.

    2
    Done

    Line a Rimmed Baking Sheet With Nonstick Foil.

    3
    Done

    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
    Done

    Using a 2-In. Round Cutter, Cut 24 Rounds from the Sliced Ham and 24 Rounds from the Sliced Cheddar.

    5
    Done

    Put 2 Slices Each Ham and Cheddar in the Center of Each of 12 Pumpkins.

    6
    Done

    With a Small Brush, Brush Beaten Egg Around Edges.

    7
    Done

    Top With Remaining Pumpkins, Carefully Pressing on Edges to Seal.

    8
    Done

    Using a Spoon, Make Ridges on Pumpkins by Pressing Into Tops in a Few Places.

    9
    Done

    With a Small Knife, Pierce Ridges in a Couple of Places to Vent.

    10
    Done

    Place on Prepared Pan.

    11
    Done

    Brush Tops With Beaten Egg.

    12
    Done

    Bake 10 to 12 Minutes Until Light Golden.

    13
    Done

    Let Cool on Rack a Couple of Minutes Before Serving.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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