Grands! Meatball Pops

Grands! Meatball Pops

1 (10.2-ounce) can (5 biscuits) Pillsbury Grands! Refrigerated Southern Style or Buttermilk Biscuits
1/3 cup shredded Monterey Jack or Cheddar cheese
10 refrigerated or frozen cooked beef meatballs, thawed
1/4 cup butter, melted
2/3 cup finely crushed seasoned croutons
10 large appetizer picks or lollipop sticks, if desired
1 1/2 cups tomato pasta sauce, heated

Heat oven to 375 degrees. Line cookie sheet with parchment paper or spray with nonstick cooking spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.

Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on paper-lined cookie sheet.

Bake for 10 to 15 minutes or until golden brown.

Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping. Serves 10.

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