Name: Easy Pizza-Stuffed Pumpkin Boppers for Halloween Dinner Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (16 oz.) ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup finely grated Parmesan cheese; 1 tsp. kosher salt; 1/4 tsp. freshly ground black pepper; 1 (16.3-oz.) tube Pillsbury Grands Southern Homestyle Biscuits; 16 (1″-long) thin pretzel sticks; 17 to 20 inches kitchen twine, cut into 16 pieces; 1 cup (1/2 stick) unsalted butter; 2 cloves garlic, finely chopped; 1 Tbsp. chopped fresh parsley; 1 tsp. paprika; Marinara sauce, for serving; 2 cups shredded cheddar cheese (optional)

Ingredients

2 cups (16 oz.) ricotta

1 cup shredded mozzarella

1/2 cup finely grated Parmesan

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 (16.3-oz. tube) Pillsbury Grands Southern Homestyle Biscuits

1 cup (1/2 stick) unsalted butter

2 cloves garlic, finely chopped

1 Tbsp. chopped fresh parsley

1 tsp. paprika

16 (1″-long) thin pretzel sticks

Marinara sauce, for serving

2 cups shredded cheddar cheese (optional)

Instructions

Step 1: In a medium bowl, mix together the ricotta, mozzarella, Parmesan, salt, and pepper until well combined. Cover the bowl with plastic wrap and place it in the fridge until you’re ready to use it. Chilling the mixture helps the flavors come together and keeps it firm for easy scooping.

Step 2: Cut biscuits into 16 pieces; form each into a ball with your hands. Roll out each ball to a 3 1/2″ to 4″ round.

Step 3: Spoon about 1 tablespoon of the ricotta mixture into the center of each dough round. Carefully gather the edges of the dough and pinch them together to seal the filling inside. Then, gently press down to form a flat bottom so they stand upright. Place each filled piece onto a parchment-lined baking sheet. Repeat with the rest, then refrigerate for about 20 minutes to help them firm up before baking.

Step 4: Preheat your oven to 350°F. Cut 16 pieces of kitchen twine, each about 17 to 20 inches long. On a clean cutting board, lay out one piece of twine and place a stuffed dough ball right in the center. Gently tie the twine around it, then flip and tie again as if you’re wrapping a gift. Turn the dough one more time and tie again to create that pumpkin-like shape. Finish with a loose knot to secure it, then trim off any extra twine. Repeat with the rest of the dough and twine, and place them on a parchment-lined baking sheet, leaving 1 to 2 inches of space between each.

Step 5: Bake pumpkins until golden brown, about 15 minutes.

Step 6: Meanwhile, melt the butter in a small pot over medium-low heat. Add the garlic, parsley, and paprika, and cook for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Remove from heat and let the mixture cool slightly—it will be your flavorful brush-on topping after baking.

Step 7: Brush pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove twine.

Step 8: Insert a pretzel stick into top of each pumpkin. Serve with marinara sauce alongside.

Tips & Variations

Add 2 cups of shredded cheddar cheese to the ricotta mixture for extra cheesy flavor.

Use different types of biscuits or pre-made pizza dough if you prefer.

Try adding cooked sausage or pepperoni to the cheese filling for a meatier version.

If you don’t have kitchen twine, use thin strips of dough to create the pumpkin lines instead.

FAQs

Can I make these ahead of time?

Yes, you can assemble the stuffed pumpkins and refrigerate them for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if chilled.