Meatball Stuffed Dinner Pockets Recipe

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

Preparation

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

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.

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

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