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Pumpkin Hot Pockets

The combination of simple ingredients in these handheld sandwiches area sure to please all the kids at your party. They'll keep the kids away from the candy...for a while.—Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    8 servings

Ingredients

  • 2 sheets refrigerated pie crusts
  • 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 large egg yolks
  • 4 to 6 drops red food coloring
  • 1 large egg white
  • 2 to 3 drops green food coloring

Directions

  • Preheat oven to 400°. On a lightly floured surface, roll one crust into a 15-in. circle. Using a floured 5x4-in. pumpkin cookie cutter, cut out eight pumpkins. Repeat with remaining crust. 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 crust. 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 until browned, about 15 minutes.
Nutrition Facts
1 pocket: 348 calories, 20g fat (9g saturated fat), 85mg cholesterol, 553mg sodium, 30g carbohydrate (4g sugars, 0 fiber), 12g protein.
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