Step-by-Step Instructions

1. 1.Debone and Shred Chicken

   Debone one whole rotisserie chicken, removing all skin and bones. Shred the meat and place it in a large mixing bowl. Pour any juices from the chicken bag into a separate container for later use in the dip.

2. 2.Mix Buffalo Chicken Filling

   To the shredded chicken, add 1/2 cup Frank's Hot Sauce, 1/2 cup Hidden Valley Ranch dressing, 6-8 chopped cilantro stems, 1/2 tsp Creole seasoning, 1/2 tsp Cajun seasoning, 1 tsp onion powder, 1 tsp smoke paprika, and 1 tbsp Accent. Mix thoroughly until all ingredients are well combined. The host adds a little more ranch to taste.

3. 3.Prepare Biscuit Dough

   Take one can of Pillsbury Grands! Big Biscuits. Gently stretch each biscuit dough round with your hands until it's slightly flattened and pliable.

4. 4.Fill Biscuit Dough

   Place one scoop of the buffalo chicken filling onto the center of each stretched biscuit dough. Top the filling with a generous pinch of shredded mozzarella and provolone cheese.

5. 5.Form Pumpkin Balls

   Carefully gather the edges of the biscuit dough around the filling, pinching them together at the top to seal and form a tight ball.

6. 6.Shape with Twine

   Cut several pieces of cooking twine, each long enough to wrap around a biscuit ball. Place a ball on the twine, bring the ends up and tie a knot at the top. Then, wrap the twine around the sides of the ball, creating sections like a pumpkin, and tie another knot at the top. Repeat this process to create 6-8 sections for each pumpkin.

7. 7.Bake Pumpkin Heads

   Place the twine-wrapped pumpkin heads onto a baking sheet. Preheat your oven to 350°F (175°C) and bake for 15-17 minutes, or until golden brown.

8. 8.Brush Pumpkin Heads with Garlic Butter

   Once baked, gently brush each pumpkin head generously with garlic butter.

9. 9.Prepare and Bake Buffalo Chicken Dip (Optional)

   If you have leftover buffalo chicken filling, spread it evenly into a small baking dish. Top generously with shredded mozzarella and provolone cheese. Bake at 350°F (175°C) for about 15 minutes, or until the cheese is melted and bubbly.

10. 10.Garnish and Serve

    Once baked, carefully remove the cooking twine from the pumpkin heads. Garnish the pumpkin heads with chopped pecans for a stem-like appearance. Serve the buffalo chicken pumpkin heads alongside the cheesy buffalo chicken dip.