Meatball Pops

Meatball Pops

Meatball Pops…

Fun appetizer

Meatball Pops
  • 1
  • can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
  • cup shredded Monterey Jack or Cheddar cheese
  • 10
  • refrigerated or frozen cooked beef meatballs, thawed
  • ¼
  • cup LAND O LAKES® Butter, melted
  • cup finely crushed seasoned croutons
  • 10
  • large appetizer picks or lollipop sticks, if desired
  • cups tomato pasta sauce, heated
  1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.
  2. Sprinkle each biscuit round with cheese to within ½ inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet.
  3. Bake 10 to 15 minutes or until golden brown.
  4. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.

Source: pillsbury