4

Jack O'Lantern Cheeseburger Pie

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

It's time to start thinking about what to serve the trick-or-treaters in your house before they head out to fill their bags with the sugar. This recipe allows everyone to get involved and will tempt the taste buds of the junior set right along with the more senior members of the house.

Get the recipe after the jump.

Ingredients:
• 1 lb. ground turkey
• 1 medium onion, chopped
• 2 cloves garlic minced
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup ketchup
• 1 tsp. Worcestershire sauce
• 1 tube of biscuit (such as Pillsbury) http://www.pillsbury.com/products/biscuits
• 1 cup shredded cheese
• 2 Tbsp. water
• 1 large egg
• Orange liquid food coloring

Directions:
1. Cook the ground turkey, onion, garlic, salt, and pepper in a skillet over medium heat. Stir until turkey is cooked through and crumbly. Stir in ketchup and Worcestershire sauce; cool.

2. Open biscuit tube. Push all dough together into a ball.

3. Roll out on a floured surface like a pie crust

4. Place meat mixture into a pie pan. Add shredded cheese in top meat mixture.

5. Cut biscuit pie crust into a jack-o-lantern face using a knife.

6. Place the cut out crust on top of the meat mixture. Crimp the edges of the crust around the pie pan to seal.

7. Using the left over cut pieces of crust (the eyes and mouth that we cut away), create a "stem" for the top of the pumpkin. Attach stem by pressing down.

8. Whisk together 2 tablespoons of water, 1 egg, and 1 drop of orange food coloring; brush over the entire crust.

9. Bake at 425 degrees for 30 minutes, remove from oven, serve hot.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.