Pumpkin Patch Bites - cooking recipe

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

Preparation

Heat oven to 425\u00b0F.
Line a rimmed baking sheet with nonstick foil.
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.
Put 2 slices each ham and Cheddar in the center of each of 12 pumpkins.
With a small brush, brush beaten egg around edges.
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.
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.