Grands Meatball Pops Recipe

How to make it

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• Grands!® Meatball Pops
• Prep Time: 15 Min
• Total Time: 30 Min
• Makes: 10 servings
• INGREDIENTS:
• 1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
• 1/3 cup shredded Monterey Jack or Cheddar cheese
• 10 refrigerated or frozen cooked beef meatballs, thawed
• 1/4 cup LAND O LAKES® 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:
• 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.
• Sprinkle each biscuit round with cheese to within 1/2 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.
• Bake 10 to 15 minutes or until golden brown.
• Place appetizer pick in each biscuit-wrapped meatball to form
• meatball pop.
• Serve with warm pasta sauce for dipping.