1/3 cup shredded Monterey Jack or Cheddar cheese

10 refrigerated or frozen cooked beef meatballs, thawed

1/4 cup 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

Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with 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.

 

Yield:

Calories:

Fat:

Fiber: