Meatball Bubble Biscuits

Wrap refrigerated biscuits around purchased meatballs for a super-easy, crowd-pleasing appetizer.

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Servings 20

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( 74 ) Ratings

74 Ratings

5 Stars 32%

4 Stars 11%

3 Stars

2 Stars 13%

1 Stars

Member Reviews ( 33 )

0933de2b-ba69-4e27-8c42-771f4293a648

ingredients 7
Prep Time 15 min
Total Time 40 min

Ingredients

1: can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits

10: frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half

2: sticks (1 oz each) string cheese, each cut into 10 pieces

1: tablespoon grated Parmesan cheese

1/2: teaspoon Italian seasoning

1/4: teaspoon garlic powder

1: cup marinara sauce, heated

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Directions

1 Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2 Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.
3 Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
4 Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

EXPERT TIPS

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Expert Tips

The size of purchased meatballs varies. We used meatballs that weighed about 1/2 oz each for this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 90
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 1g 1% ),
Cholesterol: 10mg; 10%;
Sodium: 300mg; 300%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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country_snow_kisses

report Posted May. 6, 2013 9:53 PM

I used an entire meatball, doubled the cheese, and used half of the biscuit. My family loved it that way. In fact I have to now make them for the soccer ending season party and the high school graduation dinner.

Timmy

report Posted Nov. 29, 2012 7:31 PM

Made these with high hopes. What a let down. Not enough meat and cheese and they seemed very doughey.

tropicalbreezes3

report Posted Nov. 5, 2012 9:15 PM

Made these using full size Grands flaky biscuits & 1 oz. meatballs. Cut each piece of string cheese into 4 pieces. Brushed tops with a butter, pizza seasoning, garlic mix, then sprinkled with parmesan cheese before baking. After they were done, I brushed the tops again with melted butter. These were fantastic! My husband is taking the leftovers to work for lunch. Using the full size Grands, it made 16 biscuits. These would made great appetizers. Will definitely make again.

mamaD090

report Posted Oct. 6, 2012 11:50 PM

these bisquits were fantastic. made as directed but brushed them with garlic butter before baking. Also tried pepperoni,monterey jack cheese and slice of fresh jalepeno pepper they did not last long. great recipe!!

heymom1989

report Posted Feb. 26, 2012 1:06 PM

Just made these and they are delicious! Instead of cutting the string cheese into pieces, we pulled into "strings" and wrapped the string around the meatball. This took 3 sticks of sting cheese. We also followed an earlier suggestion and poured garlic butter over before baking. A great Sunday afternoon snack!!