Rating: 4.5 stars
25 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 25 Ratings

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

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
bake:
20 mins
cool:
5 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 13g; cholesterol 14mg; saturated fat 5g; carbohydrates 26g; insoluble fiber 1g; sugars 3g; protein 9g; vitamin b12 0.1mcg; sodium 829mg; potassium 13mg; calcium 135mg; iron 1.5mg.
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