Ingredients
- 2 cups (16 oz) ricotta cheese
- 1 cup shredded mozzarella
- ½ cup finely grated Parmesan
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 (16.3 oz) tube biscuit dough
- 4 tablespoons unsalted butter
- 1 garlic clove, finely chopped
- 2 teaspoons finely chopped fresh parsley
- ½ teaspoon paprika
- 16 thin pretzel sticks (1-inch long)
- Marinara sauce, for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix ricotta, mozzarella, Parmesan, salt, and pepper. Cover and refrigerate.
- Cut biscuit dough into 16 equal pieces, roll each into a ball, then flatten into a 3½- to 4-inch round.
- Place 2 teaspoons of cheese mixture in the center of each round. Pinch the sides to seal and flatten the bottom.
- Wrap each dough ball with kitchen twine to form pumpkin-like segments. Refrigerate for 20 minutes.
- Bake for 15–20 minutes until golden brown.
- While baking, melt butter in a saucepan, add garlic, parsley, and paprika. Cook 1–2 minutes until fragrant.
- Brush baked pumpkins with garlic butter, remove twine, and insert pretzel sticks as stems.
- Serve warm with marinara sauce for dipping.
Notes
- Add cooked sausage or pepperoni for a meatier option.
- Mix in vegetables like spinach or peppers for added nutrition.
- Use different cheeses like gouda or feta for variety.
- Substitute gluten-free or vegan ingredients as needed.
- Freeze unbaked stuffed dough balls for make-ahead convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed pumpkins
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
