Meatball Bubble Biscuits

By CheeseDiva

Ingredients

• can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk or original flaky biscuits
• frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half I use Aiddell’s Teriyaki
• sticks (1 oz each) string cheese, each cut into 10 pieces
• Tarragon Aioli
• 2 cloves chopped fresh garlic
• 3 Tablespoons chopped fresh tarragon
• 1/2 tsp. fresh lemon juice
• pinch salt
• 1 cup Best Foods mayonnaise
• Mix all ingredients together. Chill.

Details

Adapted from allrecipes.com

Preparation

Step 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.
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.
Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with aioli for dipping.



Tarragon Aioli:

2 cloves chopped fresh garlic
3 Tablespoons chopped fresh tarragon
½ tsp. fresh lemon juice
pinch salt
1 cup Best Foods mayonnaise

Mix all ingredients together. Chill.