These tasty bites of Halloween food fare are popular with both kids and adults. The kids will love this hot pocket type Jack-o-Lantern treat. If you are serving adults, try buying a prime cut of ham and experiment with different cheeses–perhaps a Jalapeno Cheddar or Havarti.
Either way, these are relatively easy to make, especially if you use a pumpkin cookie cutter. I used 2 sizes of biscuit cutters–a 2″ for the ham and cheese and a 3″ for the pie crust. I also did not have a Jack-o-Lantern cookie cutter, so I used a sharp knife to cut out the nose and eyes. It is important to keep the pie crust cold, so keep whatever you are not working with in the refrigerator until ready to roll.
If you want to make your own pie crust recipe, it might be fun to add a drop or two of orange food coloring for a more authentic pumpkin-like treat.
Use the extra pieces to fill in the extra sandwiches. Don’t waste any of the goodness!
I think the next time I make these, I will put the ham on top. The yellow cheese blends in with the pie crust and it can be hard to distinguish they facial details of the Jack-o-Lanterns.
- 1 box(es) (15 oz) refrigerated pie crusts
- 8 ounce(s) thinly sliced Black Forest or Virginia ham
- 8 ounce(s) thinly sliced Cheddar or Swiss cheese
- 1 large egg, lightly beaten
- Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.
- Unroll pie crusts. Cut each crust into 24 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 1⁄2-in. triangular cookie (aspic) cutter or a sharp knife, cut out eyes and a nose from 12 of the cutouts.
- Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar.
- Place 2 slices Cheddar in the center of each of the 12 solid pumpkins; top each with 2 slices of ham. With a small brush, brush beaten egg around edges. Top with remaining pumpkins with cut-out faces, carefully pressing on edges to seal.
- Place on prepared baking sheet. Brush tops with beaten egg. Bake 12 to 15 minutes until light golden. Let cool on rack 5 minutes before serving.
Et cetera: This was adapted from a recipe on Delish.com