Ingredients
Scale
- 2 cups (16 oz.) ricotta
- 1 cup shredded mozzarella
- 1/2 cup 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 cup (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
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the tops off of small pumpkins and scoop out the seeds and pulp.
- In a large bowl, mix the ricotta, mozzarella, Parmesan, salt, pepper, parsley, and paprika.
- Flatten each biscuit and line the inside of the pumpkins with it.
- Fill the pumpkins with the cheese mixture.
- Melt the butter in a pan, then add the chopped garlic and cook until fragrant.
- Brush the tops of the pumpkins with the garlic butter.
- Insert pretzel sticks into the tops of the pumpkins to create ‘stems.’
- Bake in the oven for about 30-40 minutes or until the pumpkins are tender.
- Serve warm with marinara sauce on the side.
Notes
Choose small, firm pumpkins for the best results. You can customize the filling with your favorite pizza toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: pizza stuffed pumpkins, Halloween recipe, stuffed pumpkins, vegetarian appetizer