Pizza-Stuffed Pumpkins Recipe
If you love cozy, fun meals that bring a big smile to the table, you absolutely have to try these irresistible Pizza-Stuffed Pumpkins! They are like tiny, edible bundles of cheesy, savory goodness nestled inside soft, golden dough shaped to look just like little pumpkins. Not only do they make a festive and eye-catching appetizer or snack, but their combination of creamy ricotta, melty mozzarella, sharp Parmesan, and a punch of garlicky butter makes every bite a joyful flavor explosion. Whether you’re serving them for a holiday gathering or a game day party, Pizza-Stuffed Pumpkins will become your new favorite crowd-pleaser that’s as delightful to eat as they are to look at.
Ingredients You’ll Need
The magic of Pizza-Stuffed Pumpkins really shines through thanks to a handful of simple yet essential ingredients. Each one plays a vital role—from the rich and creamy cheeses that fill the inside, to the fluffy biscuit dough that forms the perfect pumpkin shape, and the garlic butter glaze that adds a mouthwatering aroma and golden finish.
- Ricotta (2 cups): This creamy cheese provides a soft, luscious filling that contrasts perfectly with the dough.
- Shredded mozzarella (1 cup): Adds that iconic melty, stringy texture everyone loves in pizza.
- Finely grated Parmesan (1/2 cup): Brings a sharp, nutty depth to the cheese mixture.
- Kosher salt (1 tsp): Enhances all the savory flavors without overpowering them.
- Freshly ground black pepper (1/4 tsp): Adds a gentle heat and spice.
- Pillsbury Grands Southern Homestyle Biscuits (16.3 oz tube): The secret to that pillowy, buttery shell trapping all the cheesy filling inside.
- Unsalted butter (4 tbsp): Used to create a fragrant garlic butter glaze for brushing.
- Garlic clove, finely chopped (1): Infuses the butter with savory, aromatic flavor.
- Fresh parsley, finely chopped (2 tsp): Adds a pop of color and fresh herbaceous notes.
- Paprika (1/2 tsp): Gives a slight smoky warmth and beautiful color to the butter.
- Thin pretzel sticks (16, about 1” long): Topped into each pumpkin as the charming “stem.”
- Marinara sauce: The perfect tangy dip to accompany every cheesy bite.
- Kitchen twine: Used to tie each dough ball into a pumpkin shape—they’re as fun to assemble as they are to eat!
How to Make Pizza-Stuffed Pumpkins
Step 1: Prepare the Cheese Filling
Begin by combining ricotta, shredded mozzarella, Parmesan, kosher salt, and freshly ground black pepper in a medium bowl. This cheese blend will create the creamy, flavorful core of your Pizza-Stuffed Pumpkins, so mix until evenly combined and then cover with plastic wrap and chill until you’re ready to use it.
Step 2: Shape the Dough
Cut your biscuits into 16 pieces, then roll each piece into a ball using your hands. With a rolling pin, flatten each ball into a round about 3 1/2 to 4 inches wide. This will be the pumpkin’s base, so make sure they are evenly round to get the best appearance.
Step 3: Stuff and Seal
Place about 2 teaspoons of the chilled cheese mixture right in the center of each dough round. Gather the edges of the dough around the filling and pinch them tightly to seal the cheese inside. Gently press down on the bottom so the dough balls can stand upright—these will start looking like adorable mini pumpkins.
Step 4: Tie with Kitchen Twine
Cut 16 pieces of kitchen twine, each about 17 to 20 inches long. Place a piece on your work surface and center one stuffed dough ball on it. Tie the twine around the dough loosely, as if wrapping a gift, then turn and tie again to create sections—this sculpting trick gives the dough the signature ridges just like a pumpkin. Secure the twine with a knot and trim the excess.
Step 5: Bake Until Golden
Arrange the twine-tied dough balls on a parchment-lined baking sheet, spacing them out so they have room to puff. Bake in a preheated 350°F oven for 15 to 20 minutes until they turn a gorgeous golden-brown and the cheese inside is melty and inviting.
Step 6: Make the Garlic Butter Glaze
While your Pizza-Stuffed Pumpkins bake, melt butter in a small pot over medium-low heat. Add chopped garlic, parsley, and paprika, stirring occasionally until the garlic becomes fragrant and lightly browned. This glaze will equip your pumpkins with a savory, glossy finish full of aroma.
Step 7: Brush and Add the Final Touch
Brush the warm baked pumpkins generously with the garlic butter. After allowing them to cool slightly on a wire rack, carefully remove the kitchen twine to reveal perfectly carved pumpkin ridges. Then, insert a thin pretzel stick into the top of each for that whimsical pumpkin stem look.
How to Serve Pizza-Stuffed Pumpkins
Garnishes
These charming Pizza-Stuffed Pumpkins are naturally festive, but a sprinkle of extra fresh parsley or a few cracks of black pepper right before serving adds a lovely finishing touch. The garlic butter glaze already gives them irresistible shine and aroma, so they don’t need much else to impress.
Side Dishes
Serve these pumpkins alongside warm marinara sauce for dipping to amp up the pizza vibes. They also pair wonderfully with a crisp green salad or roasted vegetables for a well-rounded meal that balances indulgence with freshness.
Creative Ways to Present
Try serving your Pizza-Stuffed Pumpkins on a rustic wooden board surrounded by small bowls of marinara and extra Parmesan. Or place them as a centerpiece on your party table for guests to grab and enjoy—all the fun and flavor packed right into little pumpkin pockets!
Make Ahead and Storage
Storing Leftovers
Leftover Pizza-Stuffed Pumpkins can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they’ve cooled completely before packing, to preserve their soft yet sturdy texture.
Freezing
You can freeze these delightful pumpkins before baking for up to 1 month. Arrange the stuffed and tied dough balls on a baking sheet to freeze individually, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.
Reheating
Reheat leftovers in a 350°F oven for about 10 minutes or until warmed through. This keeps the crust crisp and the cheese beautifully melted, just like fresh.
FAQs
Can I use a different dough instead of biscuits?
Absolutely! While biscuit dough creates a soft, buttery shell, you can experiment with pizza dough or puff pastry, but keep in mind the texture and baking times might differ.
What can I add to the cheese filling for extra flavor?
Consider mixing in chopped pepperoni, cooked sausage, or fresh herbs like basil and oregano for even more classic pizza flavors in your stuffing.
How do I make these vegan or dairy-free?
To make this dish vegan, substitute the cheeses with dairy-free ricotta and mozzarella alternatives and use a plant-based biscuit dough. The garlic butter can be swapped out with olive oil infused with garlic and herbs.
Can I prepare the twine tying step ahead of time?
Yes, you can prepare and tie the dough balls a few hours before baking. Keep them refrigerated until you are ready to bake to maintain their shape and freshness.
What’s the best way to serve Pizza-Stuffed Pumpkins for a party?
Place them on a large platter with bowls of warm marinara sauce, extra garlic butter, and sprinkle with fresh herbs. They’re perfect finger foods that your guests will adore!
Final Thoughts
Pizza-Stuffed Pumpkins are a joyful blend of creativity, flavor, and fun that will brighten up any meal or celebration. With their cheesy filling, fluffy dough, and charming presentation, they are guaranteed to become a beloved recipe in your kitchen. Don’t wait to make these festive treats your own and share some delicious smiles with family and friends!
Pizza-Stuffed Pumpkins Recipe
- Total Time: 45 minutes
- Yield: 16 stuffed pumpkins 1x
- Diet: Vegetarian
Description
Delightfully festive and fun, these Pizza-Stuffed Pumpkins offer a creative twist on classic pizza flavors. Soft biscuit dough encases a savory ricotta, mozzarella, and Parmesan cheese mixture, baked to golden perfection. Finished with a garlic butter brush and topped with pretzel sticks to mimic pumpkin stems, these bite-sized treats are perfect for parties or cozy gatherings, paired beautifully with marinara sauce for dipping.
Ingredients
Cheese Filling
- 2 cups (16 oz.) ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Dough
- 1 (16.3-oz.) tube Pillsbury Grands Southern Homestyle Biscuits
Garlic Butter
- 4 tablespoons unsalted butter
- 1 garlic clove, finely chopped
- 2 teaspoons finely chopped fresh parsley
- 1/2 teaspoon paprika
Assembly and Serving
- 16 thin pretzel sticks, about 1 inch long
- Kitchen twine
- Marinara sauce, for serving
Instructions
- Prepare the cheese filling: In a medium bowl, combine ricotta, mozzarella, Parmesan, kosher salt, and freshly ground black pepper. Mix well until all ingredients are incorporated. Cover the bowl with plastic wrap and refrigerate until ready to use to allow flavors to meld.
- Shape the dough rounds: Cut each biscuit into 16 pieces. Using your hands, roll each piece into a small ball. Then, using a rolling pin or your hands, flatten each ball into a 3 1/2 to 4-inch round, suitable for wrapping the filling.
- Stuff and seal the dough: Place about 2 teaspoons of the ricotta cheese mixture in the center of each dough round. Gather the edges of the dough upwards around the filling and pinch firmly to seal the dough pockets completely. Gently press each filled dough ball on the bottom to flatten it slightly, creating a stable base. Transfer all stuffed dough rounds to a parchment-lined baking sheet. Once shaped, refrigerate the stuffed dough for about 20 minutes to chill and set.
- Tie the dough balls with twine: Preheat the oven to 350°F and place a rack in the center. Cut sixteen pieces of kitchen twine, each about 17 to 20 inches long. Lay 1 piece of twine flat on a cutting board, place one stuffed dough ball in the center, and loosely tie the twine around it as if wrapping a gift, creating six evenly spaced sections that resemble pumpkin ridges. Secure with a loose knot and trim excess twine. Repeat with the remaining stuffed dough and twine strips, arranging the tied dough balls on a parchment-lined baking sheet spaced 1 to 2 inches apart.
- Bake the stuffed pumpkins: Bake the dough balls in the preheated oven until they turn golden brown, approximately 15 to 20 minutes, ensuring the dough is cooked through and the cheese filling is warm and melty.
- Prepare the garlic butter: While the dough bakes, melt the unsalted butter in a small pot over medium-low heat. Add the finely chopped garlic, fresh parsley, and paprika. Cook, stirring occasionally, until the garlic is fragrant and lightly browned, about 1 to 2 minutes. Remove from heat and let the garlic butter cool slightly.
- Brush with garlic butter and cool: Once baked, remove the stuffed pumpkins from the oven and brush the tops generously with the prepared garlic butter. Transfer them to a wire rack to cool slightly. After cooling, carefully remove the kitchen twine from each dough ball without damaging their pumpkin shape.
- Finish and serve: Insert one pretzel stick into the top center of each cheesy stuffed pumpkin to serve as a pumpkin stem. Serve warm alongside marinara sauce for dipping, inviting guests to enjoy these charming, bite-sized savory treats.
Notes
- You can substitute Pillsbury biscuits with your favorite refrigerated biscuit dough or pizza dough if preferred.
- Ensure the dough balls are sealed tightly to prevent cheese from leaking during baking.
- For a spicier twist, add a pinch of red pepper flakes to the cheese filling or garlic butter.
- These bites are best enjoyed warm but can be reheated in the oven for a few minutes to restore crispness.
- Kitchen twine can be found at most grocery stores; be sure it is food-safe.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed pumpkin (approx.)
- Calories: 140 kcal
- Sugar: 1.5 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: stuffed pumpkins, pizza bites, appetizer, ricotta, mozzarella, easy party food, Pillsbury biscuits, garlic butter, pretzel sticks, marinara dip
