These pumpkin poppers from Nikki Dinki are perfect for all your fall parties, and super easy to make thanks to the secret weapon: crescent roll dough. Just roll out the sheet of dough, cut into squares, and stuff each piece with a filling made of pumpkin puree, goat cheese, sage, and spicy chorizo (or keep ’em vegetarian if you prefer), and bake until golden-brown and piping-hot. Check out all the best of pumpkins on Chowhound.
Note: Feel free to use your favorite sausage in this dish, or omit it if you want a meatless appetizer.
From Meat on the Side Copyright ©2016 by Nikki Dinki, reprinted with permission of St. Martin’s Press. Photography by Ellen Silverman.