10/27/21 Halloween Turnovers aka Pumpkin Heads

 An oldie but a goodie that I have been making for over a decade.

I really should make these more than once a year...

Though in 2019 I created Pumpkin Heads 2.0 that have become an even bigger sensation.

The original recipe is from Taste of Home- Trick or Treat Turnovers

Per my 2019 blog post:

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 schmeared 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.