Pumpkin Patch Bites Recipes

PUMPKIN PATCH BITES

Pumpkin Patch Bites image

Make and share this Pumpkin Patch Bites recipe from Food.com.

Provided by Mom2Rose

Categories Cheese

Time 42m

Yield 12 bites, 12 serving(s)

Number Of Ingredients 4

Ingredients

1 (15 ounce) box refrigerated pie crusts
6 ounces black forest ham or 6 ounces virginia ham, sliced
8 ounces sliced extra-sharp cheddar cheese or 8 ounces sliced swiss cheese
1 large egg, lightly beaten

Steps:

Heat oven to 425ºF.
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.

Nutrition Facts : Calories 287.7, Fat 19.5, SaturatedFat 8.3, Cholesterol 45.6, Sodium 538.8, Carbohydrate 18.4, Fiber 0.5, Sugar 1.6, Protein 9.2

PUMPKIN PATCH BISCUITS

Pumpkin Patch Biscuits image

I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father's Day and his birthday. -Liza Taylor, Seattle, Washington

Provided by Taste of Home

Time 40m

Yield 6 biscuits.

Number Of Ingredients 8

Ingredients

1-3/4 cups all-purpose flour
1/4 cup packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup plus 1-1/2 teaspoons cold butter, divided
3/4 cup canned pumpkin
1/3 cup buttermilk

Steps:

In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

Nutrition Facts : Calories 328 calories, Fat 17g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 609mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.

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