Love meatball subs? Can't get enough of spaghetti and meatballs? You'll love this two-bite twist that has the best of both worlds - a cheesy meatball center and doughy garlic bread outside, perfect enough to dip in some marinara sauce.
These are so effortless to put together - just flatten out some biscuit dough, stuff with a meatball, cheese and sauce, then seal up the edges and brush with garlic butter. Once golden-brown in the oven and skewered, these make for an amazing appetizer or even the main event at your next party!
- 1 can (12 oz) Pillsbury refrigerated biscuits
- 8 cooked Italian-style meatballs (if using frozen, let thaw completely)
- 1 cup marinara/pasta sauce
- 1 cup shredded cheese (mozzarella or Italian blend)
- 4 tablespoons butter, melted
- 2 garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- pinch of salt
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Using your hands or a rolling pin, flatten each biscuit into a 4 inch round.
Place 1 meatball and 2 tablespoons marinara in center of each dough round. Top with 2 tablespoons of cheese.
Wrap dough around meatball and cheese, pressing edges to seal. Place seam side down, leaving room for spreading on prepared baking sheet. Continue until all biscuits have been completed.
In a small bowl, whisk together melted butter, garlic, Italian seasoning and salt. Evenly spoon on top of each biscuit.
Bake for 18 to 20 minutes, or until golden brown. Serve warm!