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Pizza-Stuffed Pumpkins

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Delightful mini pumpkins stuffed with a cheesy ricotta filling, perfect for family gatherings and cozy dinners.

Ingredients

Scale
  • 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

Instructions

  1. In a medium bowl, combine ricotta, mozzarella, Parmesan, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
  2. Cut the biscuits into 16 pieces; form each into a ball with your hands. Roll out each ball to a 3.5″ to 4″ round.
  3. Place 1 tablespoon of the ricotta mixture in the center of each round. Gather the sides of the dough; pinch to seal. Gently press down on the dough to create a flat bottom. Transfer to a parchment-lined baking sheet. Repeat with the remaining rounds. Refrigerate until cold, about 20 minutes.
  4. Preheat the oven to 350 degrees. 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 center of twine. Loosely tie around the dough, then flip and tie as if you were tying a bow around a gift. Turn the dough and tie twine around it one more time to create the pumpkin shape. Make a loose knot to secure. Trim off excess twine. Repeat with the remaining stuffed dough and twine. Arrange on a parchment-lined baking sheet, spacing them 1″ to 2″ apart.
  5. Bake the pumpkins until golden brown, about 15 minutes.
  6. Meanwhile, in a small pot over medium-low heat, melt the butter. Add garlic, parsley, and paprika and cook, stirring occasionally, until the garlic is fragrant and slightly browned, 1 to 2 minutes. Let cool.
  7. Brush the pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove the twine.
  8. Insert a pretzel stick into the top of each pumpkin. Serve with marinara sauce alongside.

Notes

These can be frozen for future cravings; just store them in an airtight container after baking.

Nutrition

Find it online: https://mixluna.com/pizza-stuffed-pumpkins/