Grands Meatball Pops

(from sfarlow’s recipe box)

Cook time: 15 minutes

Categories: Entree

Ingredients

  • 1 can (10.2 ounces) refrigerated buttermilk biscuits (be careful what can you grab, this one is the size of 5 biscuits, I grabbed the one that included 8 biscuits!)
  • 1/3 cup shredded 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

Directions

  1. eat oven to 375.

  2. Line cookie sheet with parchment paper, or spray with cooking spray.

  3. Separate dough into 5 biscuits.

  4. Split each biscuit in half (so you now have 10 total).

  5. Press out each biscuit half to form a 3 inch circle.

  6. Sprinkle each biscuit round with cheese to within 1/2 inch of edge.

  7. Top each with meatball.

  8. Bring up sides of dough over meatball; pinch edges to seal.

  9. Brush rounded tops and sides of dough with butter; coat with croutons. (At this point I just rolled the balls in the butter and then rolled them in the croutons.)

  10. Place; seam side down, on cookie sheet.

  11. Bake 10-15 minutes or until golden brown.

  12. Place appetizer pick in each biscuit wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.

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