MEATBALL BOMBS

INGREDIENTS:

• 1 can (12 oz) Pillsbury Homéstylé Buttér Tastin' réfrigératéd biscuits
• 8 cookéd Italian-stylé méatballs (if using frozén, lét thaw complétély)
• 1 cup marinara/pasta saucé
• 1 cup shréddéd chéésé (mozzarélla or Italian blénd)
• 4 tabléspoons buttér, méltéd
• 2 garlic clovés, mincéd
• 1/2 téaspoon Italian séasoning
• pinch of salt

DIRECTIONS:

1. Préhéat ovén to 350°F. Liné a baking shéét with parchmént papér or a siliconé baking mat. Sét asidé.
2. Using your hands or a rolling pin, flattén éach biscuit into a 4 inch round.
3. Placé 1 méatball and 2 tabléspoons marinara in céntér of éach dough round. Top with 2 tabléspoons of chéésé.
4. Wrap dough around méatball and chéésé, préssing édgés to séal. Placé séam sidé down, léaving room for spréading on préparéd baking shéét. Continué until all biscuits havé béén complétéd.
5. ........................
6. ........................

Gét Full Récipés... thenovicechefblog.com

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