Pizza-Stuffed Biscuit Pumpkins (Printer-Friendly Version)
Creamy ricotta and mozzarella fill golden biscuit pumpkins brushed with garlic butter, ideal for fall snacking.
# Required Ingredients:
→ Cheese Filling
01 -
475 g ricotta cheese
02 -
115 g shredded mozzarella
03 -
50 g finely grated Parmesan
04 -
1 teaspoon kosher salt
05 -
0.25 teaspoon freshly ground black pepper
→ Dough & Assembly
06 -
1 tube (462 g) refrigerated Southern-style biscuit dough
07 -
16 pieces (25 mm each) thin pretzel sticks
08 -
16 pieces (43–51 cm) kitchen twine
09 -
Marinara sauce, for serving
→ Garlic Butter
10 -
56 g unsalted butter
11 -
1 garlic clove, finely chopped
12 -
2 teaspoons finely chopped fresh parsley
13 -
0.5 teaspoon paprika
# Step-by-Step Instructions:
01 -
In a medium bowl, combine ricotta, mozzarella, Parmesan, salt, and pepper. Cover and refrigerate until needed.
02 -
Divide biscuit dough into 16 equal pieces and shape each into a ball. Roll each ball into a 9- to 10-cm round.
03 -
Place 2 teaspoons cheese mixture in the center of each dough round. Gather sides, pinch seams to seal, and press gently to flatten the bottom. Place on a parchment-lined tray. Repeat for all pieces. Refrigerate 20 minutes.
04 -
Preheat oven to 175°C with rack in center position. Use kitchen twine to tie each dough ball loosely for six pumpkin-like sections, securing each with a loose knot. Trim excess twine. Space onto a parchment-lined baking tray.
05 -
Bake for 15 to 20 minutes until pumpkins are puffed and golden.
06 -
Meanwhile, melt butter over medium-low heat. Add garlic, parsley, and paprika, cooking until the garlic is fragrant and light brown, 1 to 2 minutes. Set aside to cool.
07 -
Brush warm pumpkins with garlic butter. Transfer to a rack to cool. Remove and discard twine carefully.
08 -
Insert a pretzel stick into the top of each pumpkin. Serve alongside marinara sauce for dipping.
# Handy Cooking Tips:
01 -
Avoid tying twine too tightly around dough, as expansion during baking may cause cracking and cheese leakage.