Meatball-Stuffed Dinner Pockets

Name: Meatball-Stuffed Dinner Pockets
Prep time: 20 min
Total time: 40 min
Ingredients: 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count); 4 slices mozzarella cheese, each slice cut into 4 strips; 16 frozen 1-inch meatballs (from 22-oz bag), thawed and cut in half; 1/2 cup tomato basil pasta sauce; 1 tablespoon butter, melted; 8 teaspoons shredded Parmesan cheese; 3/4 teaspoon Italian seasoning

5.0

(6)

www.pillsbury.com

Your recipes

Prep Time: 20 minutes

Total: 40 minutes

Servings: 8

Author : Pillsbury Kitchens

Ingredients

Remove All · Remove Spices · Remove Staples

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)4 slices mozzarella cheese, each slice cut into 4 strips16 frozen 1-inch meatballs (from 22-oz bag), thawed and cut in half1/2 cup tomato basil pasta sauce1 tablespoon butter, melted8 teaspoons shredded Parmesan cheese3/4 teaspoon Italian seasoning

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oven to 375°F. Spray large cookie sheet with cooking spray.

Step 2

Separate dough into 8 biscuits. Press or roll each 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 tablespoon sauce. Fold dough over filling; firmly press edges of dough with fork to seal.

Step 3

Place pockets on cookie sheet. Brush tops with melted butter. Sprinkle each with 1 teaspoon Parmesan cheese, then with Italian seasoning.

Step 4

Bake 17 to 20 minutes or until golden brown. Cool 5 minutes. Serve with additional pasta sauce, if desired.