Taco Pumpkins

(originally made 10/2009)

For the last few years I've done a fun meal for Halloween.  Two years ago, we made pizza and cut the cheese out with Halloween cutters.   Last year we made Mummy Dogs.   This year I couldn't decide, so we're having a few Halloween meals   :)

Tonight's was Taco Pumpkins.  Jake doesn't like cheeseburgers, but eats tacos (go figure LOL), so I substituted the filling with prepared taco meat.   Used mexiblend cheese.   He gobbled down 2! Definitely adaptable to any holiday, just stretch out the biscuits and cut out with a cookie cutter then crimp 2 together after filling.    :)

Trick-or-Treat Turnovers
  • 1/2 pound ground beef
  • 1 tablespoon finely chopped onion
  • 4 ounces mozzarella cheese, cubed
  • 1/4 cup prepared mustard
  • 2 tubes (16.3 ounces each) large refrigerated flaky biscuits
  • 1 egg, lightly beaten
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.
    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.
    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.
    Brush with egg. Bake at 350° for 10-15 minutes or until golden brown. 

Yield: 8 servings. 



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