Pumpkin-Shape Meatball Biscuits

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

Pumpkin-Shape Meatball Biscuits
Ingredients

1
16 ounce package (8) jumbo refrigerated biscuits
1
cup shredded mozzarella cheese (4 oz.)
4
teaspoons purchased basil pesto
8
frozen cooked 1-inch meatballs
100% cotton kitchen string
8
fresh rosemary leaves
Directions
Preheat oven to 375 degrees 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.