- 1 package (15 ounces) refrigerated pie pastry
- 3 tablespoons honey mustard
- 1/2 pound fully cooked ham, thinly sliced
- 3 tablespoons thinly sliced green onions
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 egg yolks
- 4 to 6 drops red food coloring
- 1 egg white
- 2 to 3 drops green food coloring
- Preheat oven to 400°. On a lightly floured surface, roll one sheet of pastry into a 15-in. circle. Using a floured 5x4-in. pumpkin cookie cutter, cut out eight pumpkins. Repeat with remaining pastry. Spread mustard over eight pumpkins. Layer with ham, onions and cheeses to within 3/4 in. of edges.
- In a small bowl, beat yolks with enough red food coloring to achieve an orange color. In another small bowl, beat egg white with green food coloring. Brush orange mixture over edges of pastry. Top with remaining pumpkins. Press edges to seal; trim edges with a fluted pastry wheel. Brush stems with green mixture and pumpkins with orange.
- Transfer to greased baking sheets. Bake 15 minutes or until browned. Yield: 8 servings.
Reviews for Pumpkin Hot Pockets
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"My grandkids loved this cute idea and it is something they can make with just a little help.As for the snide remarks, just read the recipe. It'll take 10 seconds and if it's not what you are looking for, don't make it. Lots of people eat pork (shrug) and some of us "get" that it's actually shaped like a pumpkin, not that the recipe includes pumpkin. I do not feel deceived, LOL."
"This is so cute and my kids loved eating filled mini pumpkins for lunch and they had a lot of fun helping me put them together we will definately make these again! I can's wait for Santa ones and valentines day ones...the shamrocks are going to rock!"
"how cute! I like the crescent roll to use for sandwiches. Kids had so much fun helping make these, they loved it, something different. We used sliced turkey."
"So there's no pumpkin in the recipe. No need to be unkind. I think it's a cute and clever way to get a hot pocket for any holiday. I don't have any young children or grandchildren but I would make for myself and my grown son."
"I would make some variations to this recipe. If you don't like the recipe don't make it. Pork was the meat of Americans long before beef became available. The only reason I can think of to make it wrong to eat pork is that you are Jewish. Where are your open minds?"