Fun to eat, these kid-friendly crunchy-coated meatballs on picks or sticks will become a family favorite.
Bake-Off® Contest 40, 2002
can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
cup shredded Monterey Jack or Cheddar cheese
refrigerated or frozen cooked beef meatballs, thawed
cup LAND O LAKES® Butter, melted
cup finely crushed seasoned croutons
large appetizer picks or lollipop sticks, if desired
cups tomato pasta sauce, heated
Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick 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 cookie sheet.
Bake 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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Bake-Off is a registered trademark of General Mills ©2009
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