Pizza-Stuffed Pumpkins

Directions

1. In a medium bowl, stir together the ricotta, mozzarella, Parmesan, salt, and pepper. Cover with plastic wrap and place in the fridge until needed.
2. Cut each biscuit into 16 pieces and roll each piece into a ball. Flatten each ball into a 3½- to 4-inch round.
3. Spoon about 2 teaspoons of the cheese mixture into the center of each round. Gather the dough edges and pinch to seal, then gently flatten the bottom. Place on a parchment-lined baking sheet. Repeat with all rounds, then refrigerate until cold, 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 it, then flip and tie again 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 balls. Arrange them 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 the butter. Add the garlic, parsley, and paprika, and cook, stirring occasionally, until the garlic is fragrant and lightly 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, then carefully remove the twine.
8. Insert a pretzel stick into the top of each pumpkin. Serve with marinara sauce on the side.