Description

These Easy Pizza-Stuffed Pumpkins are a fun and festive Halloween dinner idea. Tender biscuit dough is filled with a creamy cheese mixture, shaped into pumpkin forms with kitchen twine, baked to golden perfection, and finished with a garlic butter glaze. Pretzel sticks serve as pumpkin stems and the dish is served with marinara sauce for dipping. This recipe is perfect for a playful and delicious Halloween meal.

Ingredients

Scale

Cheese Filling

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

Dough and Assembly

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

Garlic Butter Topping

1 cup (1/2 stick) unsalted butter
2 cloves garlic, finely chopped
1 Tbsp. chopped fresh parsley
1 tsp. paprika

For Serving

Marinara sauce, for serving
2 cups shredded cheddar cheese (optional)

Instructions

Prepare cheese filling: In a medium bowl, mix together ricotta, mozzarella, Parmesan, kosher salt, and freshly ground black pepper until well combined. Cover and chill the mixture in the refrigerator to help the flavors meld and to keep the filling firm for easy scooping.
Shape dough rounds: Cut each biscuit into 16 pieces and roll each piece into a ball. Then, flatten each ball into rounds approximately 3 1/2 to 4 inches in diameter.
Fill and seal dough: Spoon about 1 tablespoon of the cheese mixture into the center of each dough round. Gather the dough edges around the filling, pinching them tightly to seal. Gently press the bottom of each filled ball to create a flat surface so it can stand upright. Place each on a parchment-lined baking sheet and refrigerate for about 20 minutes to firm up before baking.
Tie pumpkins: Preheat the oven to 350°F. Cut 16 pieces of kitchen twine each 17 to 20 inches long. Lay one piece of twine on a clean surface and place a stuffed dough ball in the center. Wrap and tie the twine around the dough, rotating and tying three times to form a pumpkin shape. Finish with a loose knot and trim excess twine. Repeat with remaining dough balls and place them on a parchment-lined baking sheet, spacing 1-2 inches apart.
Bake: Bake the shaped pumpkins in the preheated oven for about 15 minutes or until golden brown.
Prepare garlic butter: While baking, melt the butter in a small pot over medium-low heat. Add chopped garlic, parsley, and paprika. Cook for 1 to 2 minutes until the garlic is fragrant and lightly golden. Remove from heat and allow to cool slightly.
Glaze pumpkins: Brush the baked pumpkins generously with the garlic butter mixture. Transfer them to a wire rack and let them cool slightly. Carefully remove the kitchen twine to reveal the pumpkin shape.
Finish and serve: Insert a pretzel stick into the top of each pumpkin to serve as a stem. Serve the stuffed pumpkins warm with marinara sauce on the side for dipping. Optionally, sprinkle with shredded cheddar cheese for extra flavor.

Notes

Chilling the filled and shaped dough before baking helps the pumpkins hold their shape better.
The kitchen twine should be food-safe or clean and unwaxed to avoid contamination.
If you prefer a cheesier topping, sprinkle shredded cheddar on top before baking or just after brushing with garlic butter.
These pumpkin shapes can be made ahead and refrigerated until ready to bake.
Marinara sauce can be warmed slightly before serving for added comfort.
To make the recipe gluten-free, substitute gluten-free biscuit dough.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Halloween dinner, stuffed pumpkins, biscuit dough, ricotta stuffing, pizza flavors, garlic butter glaze, festive appetizer