Meatball Pops

By kayjayjohnson

Ingredients

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

Details

Adapted from myfamilymealplan.com

Preparation

Step 1

Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with 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.