Halloween Pizza-Stuffed Pumpkins Recipe

Introduction

These easy pizza-stuffed pumpkins are a fun and festive way to enjoy a Halloween dinner. Filled with a cheesy ricotta mixture and shaped like little pumpkins, they’re perfect for sharing with family or friends. Serve them warm with marinara sauce for dipping.

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

1. 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 refrigerate until ready to use to help the flavors meld and the mixture firm up for easier scooping.
2. Step 2: Cut biscuits into 16 pieces and shape each piece into a ball with your hands. Roll each ball out into a 3 1/2″ to 4″ round.
3. Step 3: Spoon about 1 tablespoon of the ricotta mixture into the center of each dough round. Gather the dough edges around the filling and pinch them together to seal. Gently press the bottom to create a flat base so they can stand upright. Arrange them on a parchment-lined baking sheet and refrigerate for about 20 minutes to firm up before baking.
4. Step 4: Preheat oven to 350°F. Cut 16 pieces of kitchen twine, each 17 to 20 inches long. Place one stuffed ball in the center of a twine piece and wrap it like a gift—tying the twine to create a pumpkin shape. Secure with a loose knot and trim excess twine. Repeat with all balls, spacing them 1 to 2 inches apart on a parchment-lined baking sheet.
5. Step 5: Bake the pumpkins for about 15 minutes, or until golden brown.
6. 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 garlic is fragrant and lightly golden. Remove from heat and let cool slightly.
7. Step 7: Brush the baked pumpkins with the garlic butter mixture. Transfer to a wire rack to cool slightly, then carefully remove the twine.
8. Step 8: Insert a pretzel stick into the top of each pumpkin to resemble a stem. Serve warm with marinara sauce for dipping.

Tips & Variations

• For extra cheesiness, add shredded cheddar to the ricotta mixture before stuffing.
• Use gluten-free biscuit dough if you need a gluten-free version.
• Brush the pumpkins with an egg wash before baking for a shinier crust.
• If you don’t have kitchen twine, use uncooked spaghetti strands carefully wrapped as an alternative.

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 8-10 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can assemble and tie the stuffed dough balls a few hours ahead, then refrigerate them until baking time. Just let them come to room temperature for 10-15 minutes before baking for best results.

What can I use instead of pretzel sticks for the pumpkin stems?

If you don’t have pretzel sticks, you can use small breadsticks, thin carrot sticks, or even rosemary sprigs to create the pumpkin stems.

Halloween Pizza-Stuffed Pumpkins Recipe

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4.6 from 55 reviews

These Easy Pizza-Stuffed Pumpkins are a festive and delicious Halloween dinner treat. Soft biscuit dough balls are filled with a savory ricotta and mozzarella cheese mixture, wrapped with kitchen twine to resemble miniature pumpkins, and baked to golden perfection. Brushed with a flavorful garlic butter and topped with pretzel sticks for stems, they’re perfect served with marinara sauce for dipping.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 16 stuffed pumpkin-shaped biscuits 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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

• 1 (16.3-oz.) tube Pillsbury Grands Southern Homestyle Biscuits

Garlic Butter Topping

• 1 cup (1/2 stick) unsalted butter
• 2 cloves garlic, finely chopped
• 1 Tbsp. chopped fresh parsley
• 1 tsp. paprika

Assembly and Serving

• 16 (1″-long) thin pretzel sticks
• Marinara sauce, for serving
• 2 cups shredded cheddar cheese (optional)

Instructions

1. Prepare Cheese Mixture: In a medium bowl, combine the ricotta, mozzarella, Parmesan, kosher salt, and black pepper until thoroughly mixed. Cover with plastic wrap and refrigerate until needed. Chilling helps flavors meld and firms up the mixture for easier scooping.
2. Form Dough Rounds: Cut biscuits into 16 equal pieces. Using your hands, roll each piece into a ball, then flatten each ball into a 3 1/2 to 4-inch round disk.
3. Fill and Shape: Place about 1 tablespoon of the chilled cheese mixture in the center of each dough round. Gather and pinch the edges together to seal the filling inside, then gently press the bottom to create a flat base so they stand upright. Arrange on a parchment-lined baking sheet and refrigerate for 20 minutes to help dough firm before baking.
4. Wrap to Resemble Pumpkins: Preheat oven to 350°F. Cut sixteen 17 to 20-inch pieces of kitchen twine. Lay a piece of twine on a clean surface, set a stuffed dough ball in the middle, then wrap and tie it around the dough ball like a gift, rotating and tying two more times to create the ridges of a pumpkin. Secure with a loose knot and trim off excess twine. Repeat for all dough balls and place on a parchment-lined baking sheet, spacing 1 to 2 inches apart.
5. Bake: Bake the wrapped dough pumpkins in the preheated oven for about 15 minutes, or until golden brown.
6. Make Garlic Butter: While baking, melt butter in a small pot over medium-low heat. Add chopped garlic, parsley, and paprika and cook 1 to 2 minutes, stirring occasionally, until garlic is fragrant and lightly golden. Remove from heat and let cool slightly.
7. Brush and Cool: After baking, brush each pumpkin with the prepared garlic butter. Transfer to a wire rack to cool slightly, then carefully remove the kitchen twine from each.
8. Finish and Serve: Insert a pretzel stick into the top center of each pumpkin to serve as a stem. Serve warm alongside marinara sauce for dipping. Optionally, sprinkle with shredded cheddar cheese before serving for extra cheesiness.

Notes

• Chilling the cheese filling and dough helps maintain shape during baking.
• Be gentle when tying the twine to avoid tearing the dough.
• For a spicier twist, add a pinch of red pepper flakes to the cheese mixture.
• Use marinara sauce warmed for best dipping experience.
• These can be made ahead, wrapped tightly in plastic, and baked on the day of serving.

Keywords: Halloween recipe, stuffed pumpkins, pizza stuffed biscuits, appetizer, party snacks, cheese stuffed dough, festive appetizer