Pizza-Stuffed Pumpkins Are Perfect Party Snack-O'-Lanterns
Yields: 16
Prep Time: 45 mins
Total Time: 2 hours
Ingredients
2 c.
(16 oz.) ricotta
1 c.
shredded mozzarella
1/2 c.
finely grated Parmesan
1 tsp.
kosher salt
1/4 tsp.
freshly ground black pepper
1
(16.3-oz. tube) Pillsbury Grands Southern Homestyle Biscuits
1 c.
(1/2 stick) unsalted butter
2
cloves garlic, finely chopped
1 tbsp.
chopped fresh parsley
1 tsp.
paprika
16
(1"-long) thin pretzel sticks
Marinara sauce, for serving
Equipment Needed
Kitchen twine
Directions
In a medium bowl, combine ricotta, mozzarella, Parmesan, salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
Cut biscuits into 16 pieces; form each into a ball with your hands. Roll out each ball to a 3 1/2" to 4" round.
Place 1 Tbsp. ricotta mixture in the center of each round. Gather sides of dough; pinch to seal. Gently press down on dough to create a flat bottom. Transfer to a parchment-lined baking sheet. Repeat with remaining rounds. Refrigerate until cold, about 20 minutes.
Preheat oven to 350°. Cut 16 (17" to 20") pieces of kitchen twine. On a cutting board, lay out 1 strip of twine. Place 1 piece of stuffed dough in the center of twine. Loosely tie around dough, then flip and tie as if you were tying a bow around a gift. Turn dough and tie twine around it one more time. Make a loose knot to secure. Trim off excess twine. Repeat with remaining stuffed dough and twine. Arrange on a parchment-lined baking sheet, spacing 1" to 2" apart.
Bake pumpkins until golden brown, about 15 minutes.
Meanwhile, in a small pot over medium-low heat, melt butter. Add garlic, parsley, and paprika and cook, stirring occasionally, until garlic is fragrant and slightly browned, 1 to 2 minutes. Let cool.
Brush pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove twine.
Insert a pretzel stick into top of each pumpkin. Serve with marinara sauce alongside.
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