Why You’ll Love This Recipe
I love this recipe because it takes simple, store-bought ingredients and transforms them into something creative and memorable. Each bite has melty mozzarella, savory pesto, and a hearty meatball wrapped in buttery biscuit dough. The presentation always gets “oohs” and “aahs” when I bring them to the table—it’s the kind of appetizer that doubles as edible décor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (16-ounce) package jumbo refrigerated biscuits
1 cup shredded mozzarella cheese (about 4 ounces)
4 teaspoons prepared basil pesto
8 frozen cooked 1-inch meatballs
100% cotton kitchen string
8 fresh rosemary leaves
Directions
-
I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
I separate the biscuits and flatten or roll each one into a 4 1/2-inch round.
-
In the center of each dough circle, I place about 2 tablespoons of mozzarella, then top it with 1/2 teaspoon of pesto and one meatball.
-
I bring the dough up around the meatball, pinching it at the top to seal.
-
To create the pumpkin look, I loosely tie kitchen string around each ball at 1 1/2-inch intervals, making sure the string isn’t too tight.
-
I place the dough balls on the prepared baking sheet and bake for 20–25 minutes, until golden brown.
-
After cooling for 5 minutes, I carefully cut and remove the string. I place a rosemary leaf on top of each roll to resemble a pumpkin stem.
-
I serve them warm while the cheese inside is still melty.
Servings and timing
This recipe makes 8 pumpkin-shaped biscuits. From start to finish, it takes about 55 minutes total:
30 minutes prep, 20–25 minutes baking, and 5 minutes cooling before serving.
Variations
-
Change the cheese: I sometimes use cheddar or pepper jack for a different flavor.
-
Swap the pesto: Marinara or sun-dried tomato spread works just as well as basil pesto.
-
Make them vegetarian: I replace the meatballs with roasted veggies like mushrooms or zucchini.
-
Mini version: Using smaller biscuit dough and mini meatballs, I create bite-sized versions perfect for party platters.
-
Spicy option: I use spicy Italian meatballs or add a dash of red pepper flakes to the filling.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F for about 8–10 minutes or air fry them until warmed through. I avoid the microwave, since it can make the biscuits soggy. These don’t freeze well once assembled, but I can prep and freeze the cooked meatballs separately for future use.
FAQs
Do I need to thaw the meatballs before baking?
No, I use frozen cooked meatballs as-is. They heat through while baking inside the biscuit dough.
Can I use homemade biscuit dough?
Yes, I’ve used homemade biscuit dough, and it works beautifully—just portion it into 8 rounds.
Is the string safe to bake with?
Yes, as long as it’s 100% cotton kitchen string. I make sure not to use anything synthetic, which isn’t oven-safe.
Can I make these ahead of time?
I assemble the biscuits a few hours ahead and keep them covered in the fridge. When ready, I bake them fresh so they come out warm and golden.
What can I serve these with?
I usually pair them with marinara or garlic butter for dipping, but they’re delicious on their own.
Conclusion
These Pumpkin-Shape Meatball Biscuits are the perfect mix of fun presentation and savory flavor. I love how simple they are to make, yet they look like something straight out of a festive holiday spread. With cheesy, saucy meatball centers wrapped in golden biscuit dough, they’re guaranteed to be the hit of any fall gathering.
PrintPumpkin-Shape Meatball Biscuits
These adorable pumpkin-shaped biscuits are stuffed with cheesy meatballs and pesto—an easy, festive appetizer for fall parties or Thanksgiving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 5 minutes
- Yield: 55 minutes
- Category: Appetizer, Bread & Rolls
- Method: Baking
- Cuisine: American
Ingredients
1 (16-oz.) pkg. jumbo refrigerated biscuits
1 cup shredded mozzarella cheese (4 oz.)
4 tsp basil pesto (store-bought)
8 frozen cooked 1-inch meatballs
100% cotton kitchen string
8 fresh rosemary leaves
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Separate biscuits and roll each to about 4 ½ inches in diameter.
Place 2 tbsp mozzarella cheese in the center of each dough round. Add ½ tsp pesto and one meatball.
Bring dough up around the meatball and pinch to seal at the top.
Loosely tie each dough ball with cotton kitchen string at 1 ½-inch intervals to mimic pumpkin ridges.
Place on baking sheet and bake 20–25 minutes, until golden brown.
Cool for 5 minutes. Carefully remove string and top each with a rosemary leaf for the pumpkin “stem.”
Serve warm.
Notes
Use mini mozzarella balls for extra gooey filling.
String must be 100% cotton—synthetic fibers can melt.
These are best served warm but can be reheated in the oven at 350°F for 5–7 minutes.
Perfect for Halloween parties, Thanksgiving, or fall-themed events.
