Meatball Bubble Biscuits
• 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (or other LAYER biscuits)
• 8 frozen cooked Italian meatballs, thawed, each cut in half
• 1 pkg mozzarella or Italian blend cheese
• 1 tablespoon grated or shredded parmesan cheese
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon garlic powder
• 1 cup marinara sauce, heated
1) Heat oven to 375°F.
2) Separate dough into 8 biscuits.
3) Separate each biscuit into 2 layers.
4) Between wax paper, press each biscuit layer with the bottom of a glass to form a 3-inch round.
5) Place 1 meatball half, cut side up, and sprinkle cheese over the top, in center of each dough round.
6) Wrap dough around meatball and cheese, pressing edges to seal.
7) Place seam side down in single layer in ungreased 8 or 9-inch round cake pan.
8) Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
9) Bake at 375°F for 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center.
10) Remove the biscuits from the pan.
11) Serve warm biscuits with warm marinara sauce for dipping.
A) Reduced Calorie – Use Reduced Fat Grand’s biscuits, reduced fat or skim cheeses, turkey meatballs (add additional Italian spice blend, sprinkle over meat ball before sealing to add flavor) and organic marinara sauce.
B) Substitute pepperoni slices, chunks of sausage (smoked, sweet Italian, Andouille) for the meatballs.
C) Vegetarian – Use 1 tablespoon of sauce and cheese to fill biscuit, add small pieces of black olives, mushrooms, peppers, or even pineapple. Spinach, Alfredo sauce and feta cheese can also be used instead for a different twist.
D) BBQ Chicken- Use pre-cooked diced chicken, and BBQ sauce instead of meatballs and marinara. Sauce can be added inside or used for dipping after cooking. Want more flavor? Add bacon bits over chicken and cheese before wrapping and baking.
E) Chicken Alfredo – Use diced pre-cooked chicken, and pre-washed and cooked spinach chopped in small pieces or broccoli chopped in small pieces, and 1 tablespoon of bottled or fresh Alfredo sauce to biscuit before wrapping and baking. Have additional Alfredo for dipping.
F) Hawaiian – Use chopped Canadian bacon or Black Forest Ham, and pineapple tidbits for the filling. Shredded mozzarella, provolone or Havarti can be used to adjust the flavor. Use a smooth, not chunky marinara sauce, and prior to adding the sauce to the biscuit, or for dipping, mix in the juice of the pineapple to taste, and use this “improved, sweetened” sauce for this recipe. Think the pineapple juice is too strong or acidic? You can use table sugar to slightly sweeten the sauce as well, without getting the extra acid from the juice.