Wednesday, September 21, 2011

Meatball Bubble Biscuits

Maybe it's just them name but, being the bubble cassarole queen... I just had to share this recipe from Pillsbury.


1can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each)  string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
1/2teaspoon Italian seasoning
1/4teaspoon garlic powder
1 cup marinara sauce, heated
Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round. 2 Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer. 3 Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. 4 Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.
The size of purchased meatballs varies. We used meatballs that weighed about 1/2 oz each for this recipe

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