Cheesy Meatball Biscuit Bombs

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

By Pillsbury Kitchens

August 10, 2018

cans (6-oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)

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

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

tablespoon grated Parmesan cheese

1/2

teaspoon Italian seasoning

1/4

teaspoon garlic powder

cup marinara sauce, heated

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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.