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Trick-or-Treat Turnovers Recipe
Trick-or-Treat Turnovers Recipe photo by Taste of Home

Trick-or-Treat Turnovers Recipe

Publisher Photo
How cute! Marge Free of Brandon, Mississippi carved these clever pumpkin pastries to feed her hungry bunch at Halloween. The ground beef filling has a hint of onion and mustard.
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 8 servings

Ingredients

  • 1/2 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 tablespoon finely chopped onion
  • 4 ounces cubed part-skim mozzarella cheese
  • 1/4 cup prepared mustard
  • 2 tubes (16.3 ounces each) large refrigerated flaky biscuits
  • 1 egg, lightly beaten

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese and mustard; cook and stir until cheese is melted. Cool slightly.
  2. Flatten each biscuit into a 4-in. circle; place four biscuits in each of two greased 15-in. x 10-in. x 1-in. baking pans. Spoon 2 heaping tablespoons of meat mixture onto each.
  3. Using a sharp knife or cookie cutters, cut out jack-o'-lantern faces from remaining biscuit circles; place over meat mixture and pinch edges to seal tightly. Reroll scraps if desired and cut out stems for pumpkins.
  4. Brush with egg. Bake at 350° for 10-15 minutes or until golden brown. Yield: 8 servings.
Originally published as Trick-or-Treat Turnovers in Taste of Home October/November 2007, p17

Reviews for Trick-or-Treat Turnovers

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 17, 2012

"It's cute, but should allow a pic upload."

MY REVIEW
Reviewed May. 19, 2011

"I made these last night (minus the faces) for a quick dinner. Served them with garlic dill pickles and soup. Very yummy, i will be making them again."

MY REVIEW
Reviewed Oct. 31, 2010

"We have made these for the past 3 Halloweens; once with the purchased biscuits, once with homemade pie crust (make a double crust recipe), and once with bread dough (use 1.5 pounds of dough). They turned out well each time, but we prefer the biscuits or the pie crust; the dough was a little too heavy.

We have also used cheddar cheese instead of the mozzarella with good results.
We also used Dijon mustard one year and that was yummy too.
It's a super cute way to serve a yummy sandwich; one even my husband gets excited about!"

MY REVIEW
Reviewed Nov. 3, 2009

"I made these and got great reviews from my mom and sister. We had squash soup and the extra biscuit around the edges was perfect for dunking. The meat filling is simple, yet tasty."

MY REVIEW
Reviewed Oct. 30, 2008

"I use thee large, holiday appropriate cookie cutters for my "face." Saves time. Also, is really good with taco filling or sloppy joes. I have done both.

Cyndi
Westminster, CO"

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