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