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-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Thaw frozen bread dough or prepare hot roll mix according to package directions.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat oven to 350°F. Spray petite pumpkin pan with vegetable cooking spray.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Roll dough with floured hands into 3/4 inch diameter balls.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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.)[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Bake 15-20 minutes or until edges are browned. Cool; remove breads from pan.[/step-item]

[step-item number=”6″ image_url=”” title=”” ] Pumpkin buns are small and will dry out quickly. Keep well covered with a damp cloth or plastic wrap until ready to serve.[/step-item]

[step-item number=”7″ image_url=”” title=”” ]Split buns and fill with cold cuts and lettuce. Serve with condiments. Recipe makes 16-18 sandwiches.[/step-item]

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Originally Published in Reader's Digest