Ingredients
1 box (15 ounces) refrigerated pie crusts (2 crusts)
6 ounces sliced Black Forest or Virginia ham
8 ounces sliced extra sharp Cheddar, Swiss or Gruyere cheese
1 large egg, lightly beaten
Instructions
Preheat the oven to 425 degrees. Line a rimmed baking sheet with nonstick foil.
On work surface, unroll pie crust and set each of the two crusts into 12 pumpkin shapes with a 3-inch cookie cutter. Using a 2-inch round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar.
Put 2 slices of ham and Cheddar into the center of each of 12 pumpkins. Use a small brush to spread 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 for 10 to 12 minutes or until light golden. Let cool on rack a couple of minutes before serving.
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