Pizza Stuffed Pumpkins
These adorable Pizza Stuffed Pumpkins are the ultimate Halloween dinner — biscuit dough stuffed with a cheesy ricotta filling, tied with kitchen twine to look like mini pumpkins, brushed with garlic butter, and served with marinara sauce. A festive, savory treat that’s perfect for spooky season!
Equipment
- Oven preheated to 350°F
- Mixing bowl for cheese filling
- Rolling Pin for dough rounds
- parchment-lined baking sheet
- kitchen twine for shaping pumpkins
- Saucepan for garlic butter
- Pastry Brush to brush garlic butter
Ingredients
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tube (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
- 16 pieces kitchen twine (for shaping)
- 1/2 cup unsalted butter
- 2 cloves garlic, finely chopped
- 1 tbsp chopped fresh parsley
- 1 tsp paprika
- 16 sticks thin pretzel sticks (for stems)
- marinara sauce, for dipping
Instructions
- In a medium bowl, mix ricotta, mozzarella, Parmesan, salt, and pepper until combined. Cover and refrigerate.
- Separate biscuits and cut each in half (16 pieces). Roll each into a 3–4 inch round on a floured surface.
- Spoon 1 tbsp filling into each dough round. Pinch edges to seal and place seam-side down on parchment-lined baking sheet.
- Chill the stuffed dough balls in the refrigerator for 20 minutes to firm up.
- Preheat oven to 350°F (175°C).
- Use kitchen twine to tie each dough ball into 6–8 pumpkin-like segments. Return to baking sheet.
- Bake for 15 minutes until puffed and golden brown.
- While baking, melt butter in a saucepan. Add garlic, parsley, and paprika; cook 1–2 minutes until fragrant.
- Brush pumpkins with garlic butter as soon as they come out of the oven. Let cool slightly, remove twine, and insert pretzel sticks as stems. Serve with marinara sauce.
Notes
You can customize the filling by adding mini pepperoni, sausage, or veggies. Be sure to chill the dough balls before tying to help hold their shape. Carefully remove the twine after baking and insert pretzel sticks for stems.