Pumpkin Patch Bites

Source: Woman's Day Magazine

• Ready In: 42 mins
• Serves: 12
• Yields: 12 bites

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.