2018 Pumpkin Heads

Yum!

 Pumpkin Heads of Years Past

It's that time of year again!  Though I haven't posted it in recent years- I have made these every year around Halloween for years now. So I thought I would post the recipe pre-Halloween in case anyone wanted to make them :)  they are super easy to make. This year I even made the meat mix ahead of time.  I rolled the Grands Biscuits SUPER thin and they were basically like hand pies. 

This year I was pretty lazy and fried my ground beef and seasoned with Onion and Garlic Powder, S&P and that is about it. Usually I add more to the mix. I am not sure what happened other than I think I was getting my stuff ready to go to work at the building the next day.  I made the meat the day before, then reheated it adding some cheese. I rolled out the biscuit super thin. DO NOT get the flaky layer grands.  Scoop some meat on the rolled dough, top with another rolled biscuit and cut a face out. Brush some egg wash on top. Bake at 350 for 10-15 minutes.

I even texted Q a pic of them LOL he was like MMMMMMMM. His bad. 

Trick or Treat Turnovers- the real recipe from Taste of Home

Ingredients

• 1/2 pound ground beef
• 1 tablespoon finely chopped onion
• 4 ounces cubed part-skim mozzarella cheese
• 1/4 cup prepared mustard
• 2 tubes (16.3 ounces each) large refrigerated flaky biscuits
• 1 large egg, lightly beaten
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Directions

• 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 15x10x1-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.

Originally published as Trick and Treat Turnovers in Taste of Home October/November 2007