This pumpkin-shape snack seems fancy but is actually easy to achieve. Cut strips of canned biscuits and wrap them around balls of deli cheese ball. Sage leaves and pretzel stick stems complete the look. We'll walk you through how to make this easy Thanksgiving biscuit recipe including tips for forming the shape.
Pumpkin Biscuit Ingredients
You don't need many ingredients to make these cheese-filled biscuits. There's very little prep involved, just assembly!
- Filling: Rather than make a homemade cheese filling, we're stuffing these pumpkin biscuits with purchased cheese ball. You can use any flavor you like. You can find the premade cheese balls near the specialty cheese section in your grocery store.
- Biscuit Dough: You'll need one 16.3-ounce package of refrigerated biscuit dough. You'll cut each of the 8 biscuits into strips to create this Thanksgiving bread recipe.
- Topping: Once you've assembled the pumpkin shapes, it's time to bake them. Once out of the oven, top them with a garlicky melted butter and add a pretzel and herb stem.
How to Make Pumpkin-Shape Biscuits
Once you've gathered the ingredients, it's time to assemble the pumpkin shapes.
- Prep the Cheese: Divide the four ounces of cheese ball mix into eight balls and set aside.
- Cut the Biscuits: Cut each biscuit round into 6 strips.
- Assemble the Pumpkins: Once you've prepped all the ingredients, place the cheese ball in the center and arrange the biscuit strips vertically around it. Leave a little space between each strip.
- Bake and Finish: Bake the pumpkins until golden brown and cooked through. Glaze with a garlic butter mixture and finish with a pretzel stick "stem" and sage leaf.
How to Serve Cheese Biscuits
These pumpkin-shape cheese biscuits are best served slightly warm from the oven. They are an excellent side dish for roast turkey, glazed ham, or baked chicken. Add them to your Thanksgiving menu or fall party. They're a total crowd pleaser.
Ingredients
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4 ounces deli cheese ball
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1 16.3-ounce package refrigerated biscuits (8)
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8 pretzel sticks
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3 tablespoons salted butter, melted
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1 tablespoon chopped fresh parsley (optional)
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1/2 teaspoon garlic powder
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Fresh sage leaves
Directions
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Preheat oven to 350°F. Line a baking sheet with parchment paper. Divide deli cheese ball into eight portions; shape portions into balls.
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Separate biscuits. Cut each biscuit in six strips. For each pumpkin, arrange the biscuit strips vertically around a deli cheese ball from top to bottom, leaving spaces between biscuit strips.
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Pinch strips at bottom and top to seal. Flatten bottoms of biscuit pumpkins and place on prepared baking sheet.
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Bake until golden, 20 to 25 minutes. Insert a pretzel stick into the top of each for pumpkin stem. Stir together melted butter, parsley (if using), and garlic powder. Brush pumpkins with butter mixture and top with sage leaves.
Nutrition Facts (per serving)
| 446 | Calories |
| 22g | Fat |
| 54g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 446.2 | |
| % Daily Value * | |
| Total Fat 21.9g | 28% |
| Saturated Fat 8.1g | 41% |
| Cholesterol 25.5mg | 9% |
| Sodium 851.4mg | 37% |
| Total Carbohydrate 53.9g | 20% |
| Dietary Fiber 2.2g | 8% |
| Total Sugars 2.5g | |
| Protein 9.4g | 19% |
| Vitamin D 0.1mcg | 0% |
| Vitamin C 0.8mg | 1% |
| Calcium 205.8mg | 16% |
| Iron 3.4mg | 19% |
| Potassium 173.5mg | 4% |
| Fatty acids, total trans 0.2g | |
| Vitamin D 2.8IU | |
| Alanine 0.3g | |
| Arginine 0.4g | |
| Ash 3.6g | |
| Aspartic acid 0.5g | |
| Caffeine 0mg | |
| Carotene, alpha 11.9mcg | |
| Choline, total 13.4mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.2g | |
| Energy 1867.4kJ | |
| Fluoride, F 1.9mcg | |
| Folate, total 91.1mcg | |
| Glutamic acid 2.9g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.4g | |
| Leucine 0.7g | |
| Lysine 0.3g | |
| Methionine 0.2g | |
| Magnesium, Mg 25.6mg | |
| Manganese, Mn 0.7mg | |
| Niacin 3.5mg | |
| Phosphorus, P 184.6mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.5g | |
| Phytosterols 20.3mg | |
| Proline 1g | |
| Retinol 71.8mcg | |
| Selenium, Se 16.1mcg | |
| Serine 0.3g | |
| Starch 20.6g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 0.4mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.3g | |
| Valine 0.5g | |
| Vitamin A, IU 380.4IU | |
| Vitamin A, RAE 76.1mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 2mcg | |
| Water 26.8g | |
| Zinc, Zn 1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
