The difference is- this year I made them a little different. Instead of making the meat mix in the recipe, I made flat meatballs (think meatball hamburgers), baked them in the oven and let them cool. The next day I assembled the Pumpkin heads per the recipe, but before adding the meat, I smeared some pasta sauce and cheese on the bottom, then placed the patty on top, then covered with the top biscuit. Hubby prefers this version 1000%.
Another deviation from the recipe- I used one biscuit and cut it in half, rolled the halves out, instead of using 2 full biscuits.
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
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.
I need
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