Directions

1. Preheat oven to 425°F. Line a rimmed baking pan with non-stick foil.
2. Unroll pie crusts. Using the pumpkin-shaped cookie cutter, cut 24 pumpkin shapes. Using the tip of a sharp knife, cut out the eyes, nose and mouth from 12 of the cut-outs.
3. Using the 2-inch round cutter, cut 24 rounds of ham and 24 rounds of sliced Cheddar.
4. Place 2 slices of Cheddar on each of the solid pumpkins; top with 2 slices of ham. Brush beaten egg around the edges and top with pumpkins with cut-out faces. Press edges together to seal.
5. Place on prepared pan. Brush tops with egg wash and bake for 12 to 15 minutes or until a light golden color. Cool on wire rack for 5 minutes before serving.
6. Serving tip: Have spicy mustard, seasoned mayo or other condiments on hand for dipping.