Muffin-Tin Cheesy Meatball Biscuit Bombs Recipe

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
4 slices (0.8 oz each) mozzarella cheese (from 8-oz package)
16 fully cooked frozen Italian meatballs, thawed (from 22-oz bag)
2 tablespoons butter
1/2 cup Progresso™ Italian panko crispy bread crumbs
1 tablespoon grated Parmesan cheese
2 cups marinara sauce (from 24-oz jar)
Chopped Italian (flat-leaf) parsley and additional grated Parmesan cheese, if desired

	PREP TIME 25m	COOK TIME 20m	TOTAL TIME 45m
YIELD 16 servings

Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round. Cut each cheese slice into fourths to make 16 pieces.
Place 1 cheese piece in center of each dough round, and top with 1 meatball. Gently stretch dough up and around meatball and cheese, bringing to top, and pinching firmly to seal.
In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs and 1 tablespoon Parmesan cheese; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. Bake 15 to 20 minutes or until golden brown and biscuits are no longer doughy in center.
In small microwavable bowl, add marinara sauce. Cover; microwave on High 1 to 2 minutes, stirring after 1 minute, until heated through. Serve biscuits with warm sauce for dipping. Garnish with parsley and additional Parmesan cheese.