Meatball Pops

Meatball Pops

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Patricia Frady

By
@patfrady

Easy and delicious

Rating:

★★★★★ 1 vote

Serves:
10
Prep:
15 Min
Cook:
30 Min

Ingredients

  • 1 can(s)
    (10.2 oz) pillsbury grands refrigerated buttermilk biscuits
  • 1/3 c
    shredded monterey jack or cheddar cheese
  • 10
    refrigerated or frozen meatballs, thawed
  • 1/4 c
    butter, melted
  • 2/3 c
    finely crushed seasoned croutons
  • 10 large
    appetizer picks or lollipop sticks, if desired
  • 1 1/2 c
    tomato pasta sauce, heated

How to Make Meatball Pops

Step-by-Step

  1. Heat oven to 375-degrees. Line cookie sheet with parchment paper, or spray with a non-stick cooking spray.
  2. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press each biscuit half to form a 3-inch round.
  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.
  4. Brush rounded tops and sides of dough with butter. Coat with croutons. Place seam side down on cookie sheet.
  5. Bake 10 - 15 minutes or until golden brown
  6. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop.
  7. Serve with warm pasta sauce

Printable Recipe Card

About Meatball Pops

Course/Dish: Meat Appetizers
Other Tag: Quick & Easy



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