Biscuit Balls

• 1 (10 1/4 ounce) can pillsbury grands refrigerated southern style biscuits (5 biscuits) or (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits)
• 1 1/3 ounces shredded monterey jack cheese (1/3 cup) or 1 1/3 ounces cheddar cheese (1/3 cup)
• 10 refrigerated or frozen cooked meatballs, thawed
• 1/4 cup butter, melted
• 2/3 cup finely crushed seasoned croutons
• 1 1/2 cups pasta sauce, heated

1. Heat oven to 375u0b0F.
2. Line cookie sheet with parchment paper or spray with nonstick cooking spray.
3. Separate dough into 5 biscuits.
4. Split each biscuit to make 10 rounds.
5. Press out each biscuit half to form 3-inch round.
6. Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
7. Top each with meatball.
8. Bring sides of dough over meatball; pinch edges to seal.
9. Brush rounded tops and sides of dough with butter; coat with croutons.
10. Place seam side down on paper-lined cookie sheet.
11. Bake at 375u0b0F for 10 to 15 minutes or until golden brown.
12. Place appetizer pick in each biscuit-wrapped meatball to form biscuit ball.
13. Serve with warm pasta sauce for dipping.

buttermilk, cheese, butter, croutons, pasta sauce

Taken from www.food.com/recipe/biscuit-balls-34073 (may not work)