Pumpkin Patch Bites

Source: woman's day magazine

Heat oven to 425f.

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.

refrigerated pie crusts, black forest ham, extra-sharp cheddar cheese, egg