Go Back
Pizza-Stuffed Pumpkins

Pizza-Stuffed Pumpkins: The Cozy Appetizer You Need

Delightful Pizza-Stuffed Pumpkins are a whimsical appetizer that combines comfort food with festive charm.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 pumpkins
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 cup Ricotta Cheese Can substitute with cottage cheese for a lighter filling.
  • 1 cup Shredded Mozzarella Cheese Use fresh mozzarella for a more sophisticated flavor.
  • 1/2 cup Parmesan Cheese Grana Padano can be used as a substitute.
  • 1 teaspoon Kosher Salt Regular salt can be used, but taste will vary.
  • 1/2 teaspoon Black Pepper White pepper can be an alternative.
For the Dough
  • 1 can Pillsbury Grands Southern Homestyle Biscuits Homemade biscuit dough can be used for a fresher taste.
  • 2 tablespoons Unsalted Butter Can substitute with olive oil for a vegan option.
For the Flavor Boosters
  • 2 cloves Fresh Garlic Garlic powder can be used, but fresh is preferred for better taste.
  • 1 tablespoon Fresh Parsley Dried parsley can substitute in a pinch; however, fresh is preferred.
  • 1 teaspoon Paprika Smoked paprika can give a different flavor profile.
For Assembly
  • 8 Pretzel Sticks Use any sturdy stick or cucumber sticks as alternatives.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Small saucepan
  • Kitchen Twine

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses, along with kosher salt and black pepper. Stir until well blended and refrigerate for about 30 minutes.
  2. Preheat your oven to 350°F (175°C). Cut each biscuit into 16 equal pieces, roll each into a ball, then flatten to form rounds about 3.5 to 4 inches in diameter.
  3. On each dough round, place about a tablespoon of the chilled filling in the center. Pinch the edges together to seal and flatten the base to stand upright.
  4. Tie kitchen twine around the top section of each stuffed dough ball to create a pumpkin shape. Chill in the refrigerator for about 20 minutes.
  5. Transfer to a parchment-lined baking sheet and bake for approximately 15 minutes, or until golden brown and puffed up.
  6. Melt unsalted butter in a small saucepan, add minced garlic, chopped parsley, and paprika. Brush the warm garlic herb butter glaze over each pumpkin after baking.
  7. Remove the kitchen twine and insert a pretzel stick into the top of each stuffed pumpkin to serve as a decorative stem. Serve warm with marinara sauce.

Notes

Chill the dough before baking to keep the filling intact. Use fresh ingredients for the best flavor.