Cheese Stuffed Pumpkin Shaped Rolls
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Cheese Stuffed Pumpkin Shaped Rolls
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This festive pumpkin shaped rolls are stuffed with bacon and cheddar cheese to make for one of the most delicious fall appetizers
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Ingredients
- 8 pieces bacon cooked divided - 6 pieces chopped, 2 pieces whole
- 2 cans Grand biscuits
- 8 oz cheese cubes
- 1 TBS salted butter melted
- 1 tsp oregano
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Chop 6 pieces of bacon into bite size pieces. Set aside the other two pieces to be stems for the pumpkins.
- Open the can of biscuits so that you have 16 total biscuits. Lightly stretch each piece to make them larger.
- Place several cubes of cheese and a sprinkle of bacon pieces in the center of the biscuit.
- Then carefully wrap the biscuit around the bacon and cheese, making sure to seal any holes on the outside. Roll this into a ball so that it is round.
- Cut two pieces of baking twine roughly 12 inches each. Place one roll in the center of the one piece of twine. Cross the ends of the string and rotate 90 degrees so that the string makes a X or +. Tie off the string and cut the excess. You will want the string to be a little loose so the dough has room to grow.
- Repeat the tying process in step 5 one more time with the other string to create a pumpkin look, dividing the dough into 8ths.
- Repeat steps 5 and 6 until all your pumpkins are done.
- Brush each of the balls with melted butter then sprinkle the butter lightly with oregano.
- Place pumpkins on prepared baking sheet about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes or until the outside of the ball turns a light golden brown.
- Let them cool for a few minutes then cut strings off of pumpkins.
- Top with a chunk of bacon as the stem. Enjoy warm or at room temperature.
Notes
- Make sure the dough is sealed properly otherwise, all that delicious cheese will melt out.
- For the best-looking pumpkins you will want the dough to be round when you tie it off.
- Serve the pumpkins with a dip such as ranch or marinara sauce.
- For smaller pumpkins use regular-sized biscuits instead of grand.
- If your bacon stems break when placing them in, cut a small slit at the top of the pumpkins to put them into without having to push hard.
- Store any leftover pumpkin rolls in an airtight container in the fridge for up to a week.
- Reheat in the oven until warm, taking care not to cook the dough more. I typically place the cold cheese rolls on a baking sheet, put them in the cold oven, set it to 350 degrees, and warm up the rolls with the oven as it preheats.
Nutrition Information
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Calories
278kcal
(14%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
17mg
(6%)
Sodium
651mg
(27%)
Potassium
145mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
167IU
(3%)
Vitamin C
0.003mg
(0%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 17mg | 6% |
| Sodium | 651mg | 27% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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