- 32
Ingredients
- INGREDIENTS
- Tiny Buns
- 1 1
- can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits)
- 1 1
- egg
- 1 1
- tablespoon water
- 2 2
- tablespoons sesame seed
- Meatballs
- 2 2
- teaspoons vegetable oil
- 1/2 1/2
- cup chopped onion (1 medium)
- 3/4 3/4
- cup chili sauce
- 1/4 1/4
- cup water
- 1/4 1/4
- cup yellow mustard
- 2 2
- teaspoons chili powder
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- frozen plain meatballs (from 28-oz package; about 3 cups), thawed
- 8 8
- slices (3/4 oz each) American cheese, cut into quarters
Preparation
Step 1
DIRECTIONS
* 1Heat oven to 350°F. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Cut each biscuit into quarters, but do not separate pieces. In small bowl, beat egg and 1 tablespoon water. Brush egg mixture over tops of biscuits; sprinkle with sesame seed.
* 2Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters.
* 3Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Add onion; cook, stirring frequently, until onion is tender. Stir in chili sauce, 1/4 cup water, the mustard and chili powder. Cook 3 to 5 minutes, stirring frequently, until slightly thickened.
* 4Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot.
* 5Split each biscuit quarter to make tiny bun. Fill each bun with 1 cheese piece, 1 meatball and some of the sauce. Secure with toothpick.
Experiment with different, cheeses such as Cheddar, Gouda or Monterey Jack with jalapeño peppers, to create a new taste sensation.
To save time, purchase dinner rolls or dollar buns instead of making your own.