Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
8
rounds Babybel® Original Cheese (0.74 oz each)
1
egg, beaten
1/2
medium red bell pepper
Preparation
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Unroll dough on work surface; separate into 8 triangles. Cut 3/4-inch triangle from tip of each crescent triangle.
Unwrap cheese rounds, and place one on top of each crescent; wrap dough around cheese. Firmly pinch sides of dough so cheese is covered, pressing edges and seams of dough to seal completely.
Turn pumpkins over, and place on cookie sheet. Roll up smaller pieces of dough, and pinch each to form the pumpkin stems. Press onto top of each pumpkin to adhere.
Generously brush entire pumpkin with beaten egg. Bake 10 to 12 minutes or until golden brown.
Meanwhile, cut bell pepper into decorative jack-o’-lantern face shapes. Decorate each pumpkin with the pepper pieces; press in lightly. Serve warm.
