Halloween Pizza-Stuffed Pumpkins Recipe
Introduction
These easy pizza-stuffed pumpkins are a fun and festive Halloween dinner idea. Soft dough pockets filled with cheesy ricotta blend resemble mini pumpkins, making them both delicious and adorable. Serve with marinara sauce for a perfect party or family meal.
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 ready to use. Chilling helps the flavors meld and firms the mixture for easy scooping.
- Step 2: Cut the biscuits into 16 pieces. Shape each piece into a ball using your hands, then roll each ball into a 3 1/2″ to 4″ round.
- Step 3: Spoon about 1 tablespoon of the ricotta mixture into the center of each dough round. Gather the edges and pinch them together to seal the filling inside. Gently press down to form a flat bottom, so each stands upright. Place the filled pieces on a parchment-lined baking sheet. Chill in the fridge for about 20 minutes to firm them before baking.
- Step 4: Preheat the oven to 350°F. Cut 16 pieces of kitchen twine, each about 17 to 20 inches long. On a clean surface, lay one piece of twine and place a stuffed dough ball in the center. Tie the twine around it, wrapping and knotting it multiple times to create a pumpkin shape. Make a loose knot to secure, trimming any excess twine. Repeat with remaining dough pieces, spacing them 1 to 2 inches apart on the baking sheet.
- Step 5: Bake for about 15 minutes, until golden brown.
- Step 6: While baking, melt butter in a small pot over medium-low heat. Add garlic, parsley, and paprika, cooking for 1 to 2 minutes until fragrant and lightly golden. Remove from heat and let cool slightly.
- Step 7: Brush the baked pumpkins with the garlic butter mixture. Transfer to a wire rack to cool, then carefully remove the twine.
- Step 8: Insert a pretzel stick into the top of each pumpkin to resemble stems. Serve warm with marinara sauce on the side.
Tips & Variations
- For extra cheesy pumpkins, add shredded cheddar cheese to the ricotta filling or sprinkle on top before baking.
- Use flavored or seasoned breadcrumbs mixed into the cheese filling for a different texture and taste.
- Substitute fresh herbs like basil or oregano for parsley to enhance the Italian flavors.
- To make smaller appetizer-sized pumpkins, cut biscuits into more pieces and adjust filling accordingly.
Storage
Store leftover pizza-stuffed pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 8-10 minutes to regain crispness. Avoid microwaving, as the dough can become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of biscuit dough?
Yes, any flaky biscuit dough or even crescent roll dough will work well for this recipe. Just adjust rolling and shaping as needed.
Can I prepare these in advance?
You can assemble the stuffed dough balls a few hours ahead and refrigerate them before baking. The filled pumpkins can also be baked ahead and reheated gently before serving.
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Halloween Pizza-Stuffed Pumpkins Recipe
- Total Time: 40 minutes
- Yield: 16 stuffed pumpkin dough balls 1x
Description
These Easy Pizza-Stuffed Pumpkins are a fun and festive Halloween dinner idea featuring biscuit dough filled with a flavorful ricotta and mozzarella cheese mixture. Shaped like pumpkins using kitchen twine and topped with a garlic butter glaze, these cheesy stuffed dough balls are baked to golden perfection and served with marinara sauce and pretzel stick stems for a playful presentation.
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 pieces kitchen twine, each about 17 to 20 inches long
- 16 (1″-long) thin pretzel sticks
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, thoroughly mix the ricotta, mozzarella, Parmesan, kosher salt, and freshly ground black pepper until well combined. Cover with plastic wrap and refrigerate to let the flavors meld and the mixture firm up for easier scooping.
- Shape Dough Rounds: Cut the biscuit dough into 16 pieces. Roll each piece into a ball with your hands, then flatten each ball into a round about 3 1/2 to 4 inches in diameter.
- Fill and Seal: Spoon about 1 tablespoon of the chilled ricotta mixture into the center of each dough round. Carefully gather the dough edges up and pinch to seal the filling inside. Gently press the bottom to flatten so each filled ball stands upright. Place on a parchment-lined baking sheet and refrigerate for 20 minutes to firm up before baking.
- Create Pumpkin Shape: Preheat the oven to 350°F. Cut 16 pieces of kitchen twine (about 17-20 inches each). Place one dough ball on a cutting board, center a twine piece under it, tie the twine around the dough ball, flipping and tying several times to create vertical segments mimicking pumpkin grooves. Secure with a loose knot and trim excess twine. Repeat for all dough balls and space them 1-2 inches apart on a parchment-lined baking sheet.
- Bake: Bake the prepared dough pumpkins in the preheated oven until golden brown, approximately 15 minutes.
- Make Garlic Butter Topping: While baking, melt the unsalted butter in a small pot over medium-low heat. Add finely chopped garlic, fresh parsley, and paprika. Cook for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Remove from heat and let cool slightly.
- Brush and Cool: When pumpkins are done baking, brush them generously with the garlic butter mixture. Transfer to a wire rack to cool slightly. Carefully remove the kitchen twine to maintain the pumpkin shape.
- Finish and Serve: Insert a thin pretzel stick into the top of each pumpkin to serve as the stem. Serve warm with marinara sauce on the side for dipping. Optionally, sprinkle with shredded cheddar cheese if desired.
Notes
- Chilling the cheese filling and shaped dough balls helps maintain the pumpkin shape and makes stuffing easier.
- Use kitchen twine carefully to avoid cutting into the dough; tie loosely enough to form grooves but not so tight as to break the dough.
- The pretzel sticks add a fun and edible pumpkin stem, but you can substitute with other thin breadsticks or omit if preferred.
- Serve these stuffed pumpkins warm for best flavor and texture, paired with marinara sauce for a pizza-inspired touch.
- For a stronger cheddar flavor, sprinkle shredded cheddar on top after brushing with garlic butter, then briefly broil until melted.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Halloween, pumpkin shaped, stuffed biscuit dough, pizza-inspired appetizer, ricotta cheese, baked stuffed dough, party food, finger food
