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Grands!® Meatball Pops
can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
cup shredded Monterey Jack or Cheddar cheese
refrigerated or frozen cooked beef meatballs, thawed
cup butter, melted
cup finely crushed seasoned croutons
large appetizer picks or lollipop sticks, if desired
cups tomato pasta sauce, heated
2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of The Pillsbury Company ©2009
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Any cooked meatballs will work in this recipe.
Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with 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.