Grands!® Meatball Pops

(100)
  7 reviews

1
can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
1/3
cup shredded Monterey Jack or Cheddar cheese
10
refrigerated or frozen cooked beef meatballs, thawed
1/4
cup LAND O LAKES® 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

Directions

  1. 1 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.
  2. 2 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.
  3. 3 Bake 10 to 15 minutes or until golden brown.
  4. 4 Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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