PUMPKIN HOT POCKETS

Pumpkin Hot Pockets image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

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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

Steps:

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 : Calories 348 calories, Fat 20g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 553mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein.