Bacon Cheese Pumpkin Rolls (Print Version)

# Ingredients:

→ Main Ingredients

01 - 8 slices of bacon (you'll cook all of it, then chop 6 slices and keep 2 whole for garnish)
02 - 2 cans of Grands biscuits (16 biscuits total)
03 - 8 ounces of cheese, cut into cubes

→ Topping

04 - 1 tablespoon melted salted butter
05 - 1 teaspoon dried oregano

# Instructions:

01 - Heat your oven to 400°F and prepare a baking sheet by covering it with parchment paper.
02 - Take 6 of your cooked bacon slices and chop them into small, bite-sized pieces. Keep the remaining 2 slices whole - these will become cute little stems for your pumpkins later.
03 - Pop open both cans of biscuits so you have 16 pieces to work with. Gently stretch each biscuit to make it a bit larger so you have more room to work with.
04 - Take a few cheese cubes and place them in the middle of each biscuit, then add a generous pinch of the chopped bacon on top.
05 - Carefully bring the edges of the biscuit up and around your cheese and bacon filling, pinching to seal any gaps so nothing leaks out while baking. Once sealed, roll it between your palms to form a smooth, round ball.
06 - Cut two lengths of kitchen twine, each about 12 inches long. Place your dough ball in the center of one piece of twine, cross the ends over the top, then rotate it a quarter turn to form a cross or plus sign. Tie it off loosely (the dough needs space to expand) and trim any extra string.
07 - Take your second piece of twine and repeat the tying process, positioning it to divide your pumpkin into 8 equal sections for that classic pumpkin look.
08 - Continue the stuffing and tying process with the remaining dough balls until you've created all 16 pumpkins.
09 - Brush each pumpkin with the melted butter, then lightly dust them with oregano for extra flavor.
10 - Set your pumpkins on the prepared baking sheet, leaving about an inch of space between each one.
11 - Slide the baking sheet into your preheated oven and bake for 12 to 15 minutes, watching for the dough to turn a beautiful light golden brown.
12 - Let your pumpkins cool down for a couple minutes, then carefully snip away and remove all the twine.
13 - Break the reserved bacon slices into small chunks and press one into the top of each pumpkin to create a stem. Serve them while they're warm or let them cool to room temperature - they're delicious either way.

# Notes:

01 - Make absolutely sure your dough is sealed well before baking, or you'll end up with cheese melting out everywhere.
02 - The rounder your dough ball is before tying, the better your finished pumpkins will look.
03 - These are fantastic served with ranch dressing or marinara sauce for dipping.
04 - Want smaller pumpkins? Just use regular-sized biscuits instead of the Grands.
05 - If your bacon stems keep breaking when you try to push them in, make a small cut at the top of each pumpkin first.
06 - Keep any extras in a sealed container in the fridge for up to a week.
07 - To reheat leftovers, place the cold rolls on a baking sheet in a cold oven, set it to 350°F, and let them warm up as the oven preheats - this prevents overcooking the dough.

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