Our Thanksgiving menu is quite traditional, and I add something new each year. This year I have added a very simple appetizer. I have my friend Colleen to thank for the recipe that she shared from Woman's Day November 2008. The recipe is called Pumpkin Patch Bites, but I used a leaf cutter for Thanksgiving. I also added a little dijon mustard which the recipe didn't call for. The possibilities are endless with this recipe, it's great for all holidays, using different cookie cutters.
1 box (15 oz.) refrigerated pie crusts
6 oz. sliced Black Forest or Virginia ham
8 oz. sliced extra-sharp Cheddar, Swiss or Gruyere cheese
1 large egg, lightly beaten
1. Heat oven to 425. Line a rimmed baking sheet with nonstick foil.
2. On work surface, unroll pie crust and cut each of the two crusts into 12 shapes.
3. Put ham and cheese in the center of each of the 12 leaves. With a small brush, brush beaten egg around edges.
4. Top with remaining leaves, carefully pressing on edges to seal. (I just pick
them up and press the edges together).
5. Place on prepared pan, and brush tops with beaten egg. I also made veins
in the leaves. Bake 10-12 minutes until light golden. Let cook on a rack for
a couple of minutes before serving. I think they are best served warm, but you
can make them ahead and just cover with plastic wrap until ready to bake.