Cheesy Pumpkins

Makes 5 pumpkins

5 to 5-1/2 cups all-purpose flour

2 tablespoons sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1-1/2 teaspoons salt

1/3 cup cheese powder from package of macaroni and cheese

1-1/2 cups milk

1 (8-ounce) jar processed cheese sauce

1 large egg

1 egg white

1 tablespoon poppy seeds

Directions
In a large bowl, combine 1-3 / 4 cups flour, sugar, undissolved yeast, salt, and cheese powder. Heat milk and cheese sauce until very warm (120° to 130°F) Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 5 equal pieces; set aside a 1-inch square from each. Roll each piece to oval to resemble a pumpkin. With side of wooden spoon, make 4 symmetrical curved creases from top to bottom. Place 1-inch square on top of pumpkin as stem. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Brush surface with egg white; sprinkle with poppy seeds. Bake at 375° F for 20 to 25 minutes or until done. Remove from sheets; cool on wire racks.

Nutrition Information
Per Serving:
Serving size : 1 / 2 pumpkin (5 ounces)
Calories : 340; Total fat : 7 g; Saturated fat : 3 g;
Cholesterol : 35 mg; Sodium : 530 mg; Carbohydrates : 57 g; Dietary fiber : 2 g; Sugars : 6 g; Protein : 13 g