Fall desserts may get all the attention once autumn comes around, but I’m here to say that seasonal appetizers deserve their share of the spotlight especially these adorable pizza-stuffed pumpkins. Stuffed with creamy ricotta, these biscuit-based bites are baked to golden perfection before being brushed with a flavor-packed garlic butter. Serve alongside a marinara dipping sauce, and you’ve got a bite-sized snack perfect for Halloween (and all season long!).

Yields:16
Prep Time:45 mins
Cook Time:1hr 15mins

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
• 4 Tbsp.  unsalted butter
• 1 garlic clove, finely chopped
• 2 tsp.  finely chopped fresh parsley
• 1/2 tsp. paprika
• 16 (1″-long) thin pretzel sticks
• Marinara sauce, for serving

Equipment Needed

• Kitchen twine

Directions

Step 1

In a medium bowl, combine ricotta, mozzarella, Parmesan, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.

Step 2

Cut biscuits into 16 pieces; form each into a ball with your hands. Roll out each ball to a 3 1/2” to 4” round.

Step 3

Place about 2 tsp. ricotta mixture in the center of round. Gather sides of dough; pinch to seal. Gently press down on dough to create a flat bottom. Transfer to a parchment-lined baking sheet. Repeat with remaining rounds. Refrigerate until cold, about 20 minutes.

Step 4

Arrange a rack in center of oven; preheat to 350°. Cut 16 (17” to 20”)pieces of kitchen twine. On a cutting board, lay out 1 strip of twine. Place 1 piece of stuffed dough in the middle of twine. Loosely tie around dough, then flip and tie as if you were tying a bow around a gift. Turn dough and tie twine around. Repeat as needed for 6 sections total. Make a loose knot to secure. Trim off excess twine. Repeat with remaining stuffed dough and twine. Arrange on a parchment-lined baking sheet, spacing 1” to 2” apart.

Step 5

Bake pumpkins until golden brown, 15 to 20 minutes.

Step 6

Meanwhile, in a small pot over medium-low heat, melt butter. Add garlic, parsley, and paprika and cook, stirring occasionally, until garlic is fragrant and slightly browned, 1 to 2 minutes. Let cool.

Step 7

Brush pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove twine.

Step 8

Insert a pretzel stick into top of each pumpkin. Serve with marinara sauce alongside.

Twine tip

Be careful not to tie the twine too tightly. When the dough expands in the oven, the bread will crack, causing all the cheese to leak out.