• 25 Ratings

Give a delicious appetizer a holiday twist by turning a savory meatball into a festive pumpkin.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line baking sheet with parchment paper. Separate biscuits. Roll or pat each piece of dough to 4 1/2-inch diameter.

  • Place 2 tablespoons cheese in the center of one piece of dough. Top with 1/2 teaspoon pesto and one meatball. Bring dough up around meatball and pinch to seal at top. Loosely tie 100% cotton kitchen string vertically 1 1/2-inch intervals around balls to resemble striations of a pumpkin.

  • Place on prepared baking sheet; bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove kitchen string and place rosemary leaves on top of each roll to resemble a stem. Serve warm.

Nutrition Facts

255 calories; 13 g total fat; 5 g saturated fat; 14 mg cholesterol; 829 mg sodium. 13 mg potassium; 26 g carbohydrates; 1 g fiber; 3 g sugar; 9 g protein; 0 mcg vitamin b12; 135 mg calcium; 2 mg iron;


25 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1