Name: Pizza-Stuffed Pumpkins
Prep time: 45 min
Total time: 2 h
Yield: 16
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; Kitchen twine

Step 1In a medium bowl, combine ricotta, mozzarella, Parmesan, salt and pepper. Cover with plastic wrap and refrigerate until ready to use.

Step 2Cut biscuits into 16 pieces; form each into a ball with your hands. Roll out each ball to a 3 1/2" to 4" round.

Step 3Place 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.

Step 4Preheat 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 to look like a pumpkin. 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.

Step 5Bake pumpkins until golden brown, about 15 minutes.

Step 6Meanwhile, 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.

Step 7Brush pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove twine.

Step 8Insert a pretzel stick into top of each pumpkin. Serve with marinara sauce alongside.