Mini Pumpkin Sandwiches

Sure to be a crowd-pleaser at parties, these mini-buns perk up any sandwich fillings, even bite-size burgers for kids.


Ingredients

  • 12-cavity Petite Pumpkin pan (available from www.wilton.com)
  • One 16-ounce loaf frozen bread dough or one package hot roll mix
  • Vegetable cooking spray
  • 2 pounds favorite cold cuts
  • Lettuce
  • Mustard or other condiments

    How to make it 


  • 1

    Thaw frozen bread dough or prepare hot roll mix according to package directions.

  • 2

    Preheat oven to 350°F. Spray petite pumpkin pan with vegetable cooking spray.

  • 3

    Roll dough with floured hands into 3/4 inch diameter balls.

  • 4

    Press balls firmly into pan cavities and into face indentations in each cavity; let rise following package directions. (Place remaining dough in the refrigerator until ready to bake.)

  • 5

    Bake 15-20 minutes or until edges are browned. Cool; remove breads from pan.

  • 6

    Pumpkin buns are small and will dry out quickly. Keep well covered with a damp cloth or plastic wrap until ready to serve.

  • 7

    Split buns and fill with cold cuts and lettuce. Serve with condiments. Recipe makes 16-18 sandwiches.

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