Pizza-Stuffed Pumpkins

Directions

1. In a medium bowl, stir together 2 cups ricotta, 1 cup shredded mozzarella, 1/2 cup finely grated Parmesan, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cover with plastic wrap and chill until needed.
2. Cut the tube of 16.3-ounce Pillsbury Grands Southern Homestyle Biscuits into 16 pieces. Roll each piece into a ball, then flatten into a 3 1/2- to 4-inch round.
3. Place about 2 teaspoons of the cheese mixture in the center of each round. Gather the dough edges and pinch to seal. Gently flatten the bottom to create a flat surface. Transfer to a parchment-lined baking sheet. Refrigerate until firm, about 20 minutes.
4. Position a rack in the center of the oven and preheat to 350°F. Cut 16 pieces of kitchen twine, each 17 to 20 inches long. On a cutting board, lay one piece of twine flat. Place a stuffed dough ball in the middle. Loosely tie the twine around the dough, then flip and tie as if wrapping a gift. Turn the dough and continue tying to create 6 sections. Secure with a loose knot and trim excess twine. Repeat with remaining dough. Arrange on a parchment-lined baking sheet, spacing 1 to 2 inches apart.
5. Bake the pumpkins until golden brown, 15 to 20 minutes.
6. Meanwhile, in a small pot over medium-low heat, melt 4 tablespoons unsalted butter. Add 1 finely chopped garlic clove, 2 teaspoons finely chopped fresh parsley, and 1/2 teaspoon paprika. Cook, stirring occasionally, until garlic is fragrant and slightly browned, 1 to 2 minutes. Remove from heat and let cool.
7. Brush the baked pumpkins with the garlic butter. Transfer to a wire rack to cool. Carefully remove the twine.
8. Insert a pretzel stick into the top of each pumpkin. Serve with marinara sauce for dipping.