Grands Meatball Pops Food
GRILLED MEATBALL POCKETS
All of the flavors of a meatball calzone come together quickly and easily (without turning on your oven!) with these grilled Grands!™ biscuit meatball pockets. Meaty, cheesy, savory and saucy, they're filled with classic flavors the whole family will love. Get ready to grill these meatball pockets to perfection.
Provided by Pillsbury Kitchens
Categories Dinner
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill for indirect cooking over medium heat (about 350°F). Separate dough into 8 biscuits. Press or roll each biscuit to form 6-inch round.
- Place two cheese strips in center of each round. Top half of each dough round with 4 meatball halves and 1 1/2 teaspoons sauce.
- Fold dough over filling; firmly press edges of dough with fork to seal. Place pockets on double thickness of heavy-duty foil sprayed with cooking spray, about 1 inch apart.
- Brush tops of pockets with melted butter. Sprinkle pockets with Parmesan cheese and Italian seasoning.
- Place foil on grill over indirect heat; cover. Cook 21 to 25 minutes or until golden brown. Serve with additional pasta sauce.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Meatball Pocket, Sodium 720 mg, Sugar 5 g, TransFat 0 g
GRANDS!™ MEATBALL POPS
Steps:
- 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.
Nutrition Facts : Calories 270, Carbohydrate 24 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 2 g
MEATBALL POPS
Easy and delicious
Provided by Patricia Frady
Categories Meat Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- 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
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