Pumpkin Charcuterie Cups
This fully edible hand held appetizer is a showstopper to serve up this fall! The croissant roll pumpkin is buttery, flaky and filled with cheese, charcuterie and fresh fruit. A fun way to serve up charcuterie for a fall party, Thanksgiving, Friendsgiving or Halloween!
One of the most loved appetizers by people is cheese & charcuterie so why not serve them in these edible crescent roll cups. They can be made the day before which makes them an easy prep ahead appetizer to take some stress off your menu. The crescent roll pumpkins not only hold all your accompaniments perfectly, but it is fully edible and tastes delicious paired with these rich cheeses and meats! 🎃🧀
Ingredients for pumpkin Charcuterie cups
This appetizer requires minimal ingredients and ones you might already have on hand in the fridge! You can use any cheeses and meats that you have on hand in your cheese drawer OR follow my simple grocery list below. The prosciutto ribbon adds a fun touch for fall in each of the charcuterie cups. Here’s a list of ingredients that I used to make mine:
Crescent rolls
Egg
Walnuts
Prosciutto
Cheddar cheese
Grapes
Blackberries
Spray olive oil
Fresh rosemary or sage
When creating the edible nests, make sure you start adding on your dough strips to the wider part of the foil ball first and then work your way to the bottom. The strips do not need to be perfect, as when they bake in the oven they will come out perfectly!
Do not substitute the crescent roll dough with puff pastry for this recipe. I tried to use puff pastry for one of my trial runs of this and the pumpkin did not hold up well in the oven and broke. Puff pastry also isn’t as flavorful as crescent roll dough is.
I used bakers twine to tie each of the crescent roll balls to create the pumpkin shape. This is oven safe rope that is easy to remove after baking with some scissors. It is very inexpensive to buy on amazon too.
TIP: make sure you spray your foil balls with olive oil spay to ensure that the crescent roll dough doesn’t stick to the foil while it bakes. DO NOT SKIP THIS STEP.
SHOP THE REICPE
This is what your pumpkins should look like before going into the oven! They will puff up a bit around the bakers twine making them in the perfect looking pumpkin shape!
This is what they will look like after baking- golden brown pumpkin perfection!
Use the bakers twine to create that pumpkin shape. Tie it around the foil dough ball and bake with the twine on
Pumpkin Charcuterie Cups
This fully edible hand held appetizer is a showstopper to serve up this fall! The croissant roll pumpkin is buttery, flaky and filled with cheese, charcuterie and fresh fruit. A fun way to serve up charcuterie for a fall party, Thanksgiving, Friendsgiving or Halloween!
Ingredients
- Foil
- 2 packages of crescent roll dough
- 1 egg (egg wash)
- Cheddar cheese
- Prosciutto
- Grapes
- Walnuts
- Blackberries
- Bakers twine
- Olive oil spray
- Fresh sage (garnish)
Instructions
- First, heat your oven to 375F and line a baking sheet with parchment paper
- Crumple a piece of foil into a ball (it does not need to be a tight ball and you can make them as big or small as you'd like you're pumpkin to be)
- Roll out your crescent roll dough and fold any cuts in it to become one big sheet of dough
- Using a knife or pizza cutter, cut the crescent dough into strips that are about ¾ of an inch wide
- Spray olive oil on the outside of your foil balls as this will prevent the dough from sticking. *do NOT skip this step* very important so that the dough doesn't stick to the foil while it bakes
- Add dough strips to the outside of each foil ball starting from the middle of the foil ball to the bottom. These don't have to go on perfectly, you can fold some as you get to the smallest part of the foil ball
- Cut three or 4 pieces of bakers twine (long enough to tie around the ball). Place down the bakers twine in a spider web/star shape and then put the foil ball crescent roll side down in the middle of the twine
- Tie all the twine around the ball ad this will form that pumpkin shape in the oven while it bakes
- Place each nest on muffin tin with the crescent roll dough side facing up so it bakes properly (I lightly greased my muffin tin before putting the foil balls down)
- Brush on egg wash on each crescent roll dough ball so it gets golden while baking
- Bake for 15-20 min
- Let cool for 5 min then cut the bakers twine and remove it and wiggle the foil out carefully
- Add in your cheese & charcuterie items to each pumpkin. Start with your smallest items being the nuts and then add in your bigger items- the garnish goes in last
- Serve right away or make these up to a day in advance and store them in the fridge so they stay fresh!
Notes
Make sure you add on olive oil spray to each foil ball before adding on your strips of crescent roll dough
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This fully edible hand held appetizer is a showstopper to serve up this fall! The croissant roll pumpkin is buttery, flaky and filled with cheese, charcuterie and fresh fruit. A fun way to serve up charcuterie for a fall party, Thanksgiving, Friendsgiving or Halloween!