Meatball Stuffed Biscuits

Servings: servings

Calories: 170cal

Preheat oven to 375F.
Cut each biscuit in half, you should have 16 pieces.
16 ounce can of Pillsbury Grands biscuits
Cut each stick of cheese into 4 pieces.
4 mozzarella cheese sticks
Gently roll a biscuit piece into a ball and flatten it in the palm of your hand. Place one piece of string cheese (you may need to flatten it with your fingers) and one meatball into the biscuit. Wrap remaining dough around the filling and seal edges.
16 frozen meatballs
Place seam side down into 9 inch round cake pan. Repeat for remaining meatballs.
In a small bowl, whisk together olive oil, onion powder, and Italian seasoning. Brush over the tops of the biscuit balls.
1 Tablespoon olive oil, 1/4 teaspoon onion powder, 1/2 teaspoon Italian seasoning
Add parmesan cheese to the top of each biscuit ball.
1 Tablespoon grated parmesan cheese
Bake 20-25 minutes or until golden brown.
Serve warm with your favorite marinara sauce.
1 cup marinara

Author: Amanda Formaro

5 from 26 votes

Store fully cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. They're best reheated in a 350F oven or air fryer
You can freeze the fully cooled meatball stuffed biscuits by placing them in a large ziptop bag in a single layer. Freeze for up to 3 months. Thaw in the refrigerator before loosely covering with foil and reheating in a 350F oven for around 10 minutes.

Course: Appetizer

Cuisine: American

Prep Time20

Cook Time25

Total Time45