Philly Cheesesteak Balls

Bite-sized apps are always winners, especially when they mimic favorite dishes.

  • prep time 20 min
  • total time 40 min
  • ingredients 11
  • servings 30

Ingredients

Biscuits

1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
1/2
lb cooked roast beef (from deli), chopped
3
cans (10 ct. each) Pillsbury™ refrigerated buttermilk biscuits
1
egg
1
tablespoon water

Cheese Sauce

1
tablespoon butter
1
tablespoon all-purpose flour
1
cup milk
2
cups shredded Cheddar cheese (8 oz)
Salt and pepper to taste
  • 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In small skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until softened. In medium bowl, toss beef and onion.
  • 3 Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Divide beef mixture evenly among biscuits. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
  • 4 In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture.
  • 5 Bake 15 to 20 minutes or until golden brown.
  • 6 Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in flour with whisk. Gradually add milk, stirring constantly. Cook and stir until thickened. Remove from heat; stir in cheese. Season with salt and pepper.
  • 7 Serve biscuits warm with cheese sauce.
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