Halloween Pizza-Stuffed Pumpkins Recipe

Introduction

Celebrate Halloween with these delightful pizza-stuffed pumpkins that are as fun to make as they are to eat. Filled with a creamy blend of cheeses and wrapped in tender biscuit dough, they make a perfect festive appetizer or dinner centerpiece.

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

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 place it in the fridge until you’re ready to use it. Chilling the mixture helps the flavors come together and keeps it firm for easy scooping.
2. 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.
3. Step 3: Spoon about 1 tablespoon of the ricotta mixture into the center of each dough round. Carefully gather the edges of the dough and pinch them together to seal the filling inside. Then, gently press down to form a flat bottom so they stand upright. Place each filled piece onto a parchment-lined baking sheet. Repeat with the rest, then refrigerate for about 20 minutes to help them firm up before baking.
4. Step 4: Preheat your oven to 350°F. Cut 16 pieces of kitchen twine, each about 17 to 20 inches long. On a clean cutting board, lay out one piece of twine and place a stuffed dough ball right in the center. Gently tie the twine around it, then flip and tie again as if you’re wrapping a gift. Turn the dough one more time and tie again to create that pumpkin-like shape. Finish with a loose knot to secure it, then trim off any extra twine. Repeat with the rest of the dough and twine, and place them on a parchment-lined baking sheet, leaving 1 to 2 inches of space between each.
5. Step 5: Bake pumpkins until golden brown, about 15 minutes.
6. Step 6: Meanwhile, melt the butter in a small pot over medium-low heat. Add the garlic, parsley, and paprika, and cook for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Remove from heat and let the mixture cool slightly—it will be your flavorful brush-on topping after baking.
7. Step 7: Brush pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove twine.
8. Step 8: Insert a pretzel stick into top of each pumpkin. Serve with marinara sauce alongside.

Tips & Variations

• For an extra cheesy pumpkin, sprinkle cheddar cheese on top of each stuffed dough ball before baking.
• Use fresh herbs like basil or oregano in place of parsley for a different flavor profile.
• If you don’t have kitchen twine, try using thin strips of dough or an edible ribbon for shaping.
• Serve with your favorite marinara or a spicy arrabbiata sauce for a kick.

Storage

Store leftover pizza-stuffed pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for 8-10 minutes to maintain their texture and crispness. Avoid microwaving as it may make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pumpkin-shaped bites ahead of time?

Yes, you can assemble them a day ahead and keep them refrigerated. Wait to tie the twine and bake until you’re ready to serve for best results.

What can I use instead of Pillsbury biscuits?

If you prefer, puff pastry or pizza dough will work well as a substitute. Adjust the rolling size to ensure you can seal the cheese filling properly.

Halloween Pizza-Stuffed Pumpkins Recipe

Print Recipe

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5 from 72 reviews

Celebrate Halloween with these adorable and delicious Easy Pizza-Stuffed Pumpkins. Soft biscuit dough filled with a cheesy ricotta blend, shaped into pumpkins with twine, baked to golden perfection, and topped with garlic butter. Finished with pretzel stick stems and served with marinara sauce for a fun and festive dinner or appetizer.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 16 stuffed pumpkin-shaped biscuits 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

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 & 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
• 2 cups shredded cheddar cheese (optional for serving)

Instructions

1. Prepare the cheese filling: In a medium bowl, combine ricotta, mozzarella, Parmesan, salt, and pepper. Mix until well combined. Cover and chill in the fridge to firm up and blend flavors.
2. Shape the dough rounds: Cut each biscuit into 16 pieces. Roll each piece into a ball, then flatten each ball into a 3 1/2″ to 4″ round.
3. Fill and seal the dough: Place about 1 tablespoon of the chilled ricotta mixture in the center of each dough round. Gather the edges to seal the filling inside, then gently press the bottom flat so they stand upright. Arrange on a parchment-lined baking sheet and refrigerate for 20 minutes to firm up.
4. Shape like pumpkins with twine: Preheat oven to 350°F. Cut 16 pieces of kitchen twine, each 17 to 20 inches long. Wrap each dough ball with twine in sections to create a pumpkin shape, tying knots securely but loosely enough to remove later. Place on a parchment-lined baking sheet with space in between.
5. Bake the pumpkin shapes: Bake in the preheated oven for about 15 minutes or until golden brown.
6. Make garlic butter topping: While baking, melt butter in a small pot over medium-low heat. Add garlic, parsley, and paprika and cook for 1-2 minutes until fragrant and garlic is lightly golden. Remove from heat and cool slightly.
7. Brush garlic butter and cool: Brush the baked pumpkin shapes with the garlic butter evenly. Transfer to a wire rack to cool slightly, then carefully remove the twine.
8. Finish and serve: Insert a pretzel stick into the top of each pumpkin to act as a stem. Serve warm with marinara sauce and optional shredded cheddar cheese alongside for dipping or sprinkling.

Notes

• Chilling the ricotta filling before stuffing helps it hold together inside the dough.
• Refrigerating the stuffed dough before baking improves shape retention.
• Twine wrapping mimics pumpkin ridges, so avoid tying too tightly to prevent dough tearing.
• Use thin pretzel sticks to easily insert as stems without breaking the dough.
• Serve with warm marinara for a classic pizza flavor experience.

Keywords: Halloween appetizer, stuffed biscuits, cheesy pumpkin, ricotta filling, festive snacks, party food, pizza-inspired, garlic butter, stuffed dough, pumpkin shape