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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I like this recipe because of the biscuit and the meatball. Ingredients:
1 (10 1/4 ounce) can pillsbury grands refrigerated southern style biscuits (5 biscuits) or 1 (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits) |
1 1/3 ounces shredded monterey jack cheese (1/3 cup) or 1 1/3 ounces cheddar cheese (1/3 cup) |
10 refrigerated or frozen cooked meatballs, thawed |
1/4 cup butter, melted |
2/3 cup finely crushed seasoned croutons |
1 1/2 cups pasta sauce, heated |
Directions:
1. Heat oven to 375ºF.
2. Line cookie sheet with parchment paper or spray with nonstick cooking spray.
3. Separate dough into 5 biscuits.
4. Split each biscuit to make 10 rounds.
5. Press out each biscuit half to form 3-inch round.
6. Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
7. Top each with meatball.
8. Bring sides of dough over meatball; pinch edges to seal.
9. Brush rounded tops and sides of dough with butter; coat with croutons.
10. Place seam side down on paper-lined cookie sheet.
11. Bake at 375ºF for 10 to 15 minutes or until golden brown.
12. Place appetizer pick in each biscuit-wrapped meatball to form biscuit ball.
13. Serve with warm pasta sauce for dipping.
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