Easy Pizza-Stuffed Pumpkins (Fun Halloween Dinner Idea!)
You're going to love this one imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan
- 1 can refrigerated biscuit dough like Pillsbury Grands
- ½ teaspoon garlic powder
- 2 tablespoons melted butter
- ½ teaspoon smoked paprika
- 1 tablespoon chopped parsley
- 6 –8 mini pretzel sticks
- Marinara sauce for dipping
- Cooking twine
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together ricotta, mozzarella, and Parmesan until creamy.
- Flatten each biscuit into a 4 to 5-inch round using your hands or a rolling pin.
- Add about 2 tablespoons of cheese mixture to the center of each dough circle.
- Pinch the dough edges together over the filling to form a sealed ball.
- Wrap each dough ball gently with kitchen twine to create pumpkin grooves.
- Place seam-side down on your lined baking sheet.
- Bake for 18 to 20 minutes until golden and puffed.
- While they bake, melt the butter and stir in garlic powder, paprika, and parsley.
- Brush hot pumpkins with garlic butter right after baking.
- Let them cool slightly, then snip and remove the twine.
- Press a pretzel stick into the top of each for the stem.
Notes
Chill the dough for 10 minutes before shaping to help it hold. Avoid overfilling to prevent bursting. Tie the twine loosely so the dough can expand. Let the pumpkins cool a bit before cutting twine so they stay shaped. Serve with warm marinara sauce for an extra cozy touch.