Pizza-Stuffed Biscuit Pumpkins

These playful pizza-stuffed pumpkins bring all the fun and flavor of fall right to your appetizer table. Each biscuit bundle is packed with gooey cheese and baked until golden then finished with a garlicky butter wash and a crunchy pretzel stick stem. They are just the right size for snacking and dunking into warm marinara sauce making them a festive hit for Halloween and beyond.

When I first made these for a Halloween get-together I barely got them on the tray before everyone swooped in. They are always gone faster than I can bake the next batch.

Ingredients

• Ricotta cheese: Adds creaminess and extra moisture Look for whole milk ricotta for the best flavor
• Shredded mozzarella: Melts beautifully and provides that signature pizza stretch Buy block mozzarella and shred fresh for a softer melt
• Parmesan cheese: Gives a sharp nutty finish and a touch of saltiness Use freshly grated for maximum flavor
• Kosher salt: Essential for seasoning the filling Adjust based on your taste
• Freshly ground black pepper: Lends a gentle heat and aroma Grind fresh for a more vibrant pop
• Pillsbury Grands Southern Homestyle Biscuits: A fluffy shortcut for soft dough Make sure you get the large flaky kind so you have enough to wrap
• Unsalted butter: Forms the base of garlic butter Choose a good quality butter for rich flavor
• Fresh garlic: Gives the butter a bold kick Mince it fine to distribute evenly
• Fresh parsley: Adds color and freshness Use flat-leaf parsley for the best texture
• Paprika: Brings a warm color and a little earthiness Go for sweet or smoked paprika depending on your preference
• Thin pretzel sticks: Act as the pumpkin stems Look for evenly sized sturdy sticks
• Marinara sauce: For dipping Serve warm or at room temperature for the best experience

Step-by-Step Instructions

Mix the Cheesy Filling:

In a medium bowl stir together ricotta mozzarella Parmesan salt and pepper until completely combined Cover tightly and refrigerate while you prep the dough to let flavors meld

Shape the Dough Balls:

Open your biscuit dough and cut each biscuit into equal pieces aiming for 16 total Lightly roll each piece between your palms to form a smooth ball Flatten each one into a round with a rolling pin or your fingers aiming for about four inches across

Fill and Seal:

Spoon about two teaspoons of the cold cheese mixture onto the center of each dough round Carefully gather the edges up over the filling pinching tightly to seal all the seams in so no cheese leaks Press gently to flatten the bottom so each pumpkin sits stably on the pan Arrange on a parchment-lined baking sheet and chill for at least 20 minutes This firms up the filling and dough

Tie into Pumpkin Shapes:

Cut long pieces of kitchen twine and lay each out flat Set a stuffed dough round in the center Bring the twine up and around crosswise looping gently to mimic pumpkin segments Tie loosely so the dough can expand as it bakes Repeat until each ball is tied with six visible sections and a loose knot Trim off any extra twine Return to the lined sheet pan

Bake Until Golden:

Preheat the oven to 350 degrees with the rack in the center Bake your tied pumpkins for about 15 to 20 minutes until puffed up and deeply golden The bottoms should be set and the tops burnished

Make the Garlic Butter:

As the pumpkins bake melt butter in a small pot over medium-low heat and add mined garlic parsley and paprika Cook just until the garlic is fragrant and begins to turn golden Keep heat low and watch closely to avoid burning Let cool a bit

Brush and Finish:

As soon as the pumpkins are out of the oven brush each one liberally with your garlic parsley butter Let cool briefly on a wire rack then gently cut away the twine Insert a pretzel stick into the top as a stem right before serving

Serve:

Pair the pumpkins with a bowl of warm marinara sauce for dipping and watch them disappear quickly

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My favorite part is watching the garlic butter pool into every crevice as it soaks in The kitchen smells like pure cozy comfort and my family always gathers around for a warm bite together

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days To refresh simply reheat on a baking sheet in a 300 degree oven for about ten minutes or until warmed through They also freeze well Wrap individually in plastic wrap and freeze in a bag Reheat directly from frozen in a warm oven

Ingredient Substitutions

If you do not have ricotta cottage cheese or whipped cream cheese make a fine replacement Feel free to swap mozzarella for Monterey Jack or provolone for a twist On the dipping side a creamy ranch or pizza sauce works just as well as marinara

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Serving Suggestions

Pile them high on a platter with a bowl of warmed marinara in the center Perfect for Halloween gatherings class parties or cozy movie nights If you want to get extra festive let kids decorate with tiny edible decorations or herbs for pumpkin leaves

Cultural Context

Cheesy stuffed breads are found in many cuisines but this playful version brings together American biscuit dough and Italian pizza flavors shaped in a nod to autumn pumpkins The kitchen twine trick echoes a classic bread scoring technique but with a seasonal spin

Common Recipe Questions

→ How do you ensure the cheese doesn’t leak during baking?

Tie the twine loosely around the dough to allow it to expand as it bakes. Overly tight twine can cause cracks and cheese to escape.

→ What’s the best way to seal the dough?

After adding the filling, pinch the dough edges firmly together and gently flatten the bottom before tying with twine. This keeps the filling secure.

→ Can you make these ahead of time?

Yes, assemble and refrigerate the stuffed dough balls a few hours ahead. Bake just before serving for best results.

→ What dipping sauces pair well with these pumpkins?

Classic marinara is ideal for dipping, but pesto or garlic butter sauce are also delicious alternatives that complement the cheese filling.

→ Is there a substitute for ricotta in the filling?

For a similar texture, try cottage cheese strained of excess liquid, or a blend of cream cheese and mozzarella for extra creaminess.