Halloween Pizza-Stuffed Pumpkins Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Bake the pumpkin shapes: Bake in the preheated oven for about 15 minutes or until golden brown.
- 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.
- 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.
- 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
