meatball pops

Name: Meatball Pops
Prep time: 15 min
Cook time: 30 min
Yield: 10
Ingredients: 1 can(s) (10.2 oz) pillsbury grands refrigerated buttermilk biscuits; 1/3 cup(s) shredded monterey jack or cheddar cheese; 10 - refrigerated or frozen meatballs, thawed; 1/4 cup(s) butter, melted; 2/3 cup(s) finely crushed seasoned croutons; 10 large appetizer picks or lollipop sticks, if desired; 1 1/2 cup(s) tomato pasta sauce, heated

(1 RATING)

36 Pinches

Patricia Frady

Westminster, SC

Updated on Jun 3, 2013

Easy and delicious

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prep time 15 Min

cook time 30 Min

method ---

yield 10 serving(s)

Ingredients

1 can (10.2 oz) pillsbury grands refrigerated buttermilk biscuits
1/3 cup shredded monterey jack or cheddar cheese
10 - refrigerated or frozen 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

How To Make meatball pops

Step 1

Heat oven to 375-degrees. Line cookie sheet with parchment paper, or spray with a non-stick cooking spray.

Step 2

Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press each biscuit half to form a 3-inch round.
Step 3

Sprinkle each biscuit round with cheese to 1/2-inch of edge. Top each with meatball. Bring up sides of dough over meatball, pinch edges to sealo.
Step 4

Brush rounded tops and sides of dough with butter. Coat with croutons. Place seam side down on cookie sheet.
Step 5

Bake 10 - 15 minutes or until golden brown
Step 6

Place appetizer pick in each biscuit-wrapped meatball to form meatball pop.
Step 7

Serve with warm pasta sauce
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