Grands Meatball Pops

• 1 (10 1/4 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
• 13 cup shredded cheddar cheese
• 10 frozen meatballs, thawed
• 14 cup butter, melted
• 23 cup finely crushed seasoned croutons
• 1 12 cups pasta sauce, heated

1. OPTIONAL -- appetizer picks or lollipop sticks.
2. Heat oven to 375F
3. Line cookie sheet with parchment paper, or spray with No-Stick Cooking Spray.
4. Separate dough into 5 biscuits, splitting 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 up sides of dough over meatball; pinch edges to seal.
9. Brush rounded tops and sides of dough with butter and coat with croutons.
10. Place, seam side down, on cookie sheet.
11. Bake 10 to 15 minutes or until golden brown.
12. Place appetizer pick or lollipop stick in each biscuit-wrapped meatball to form meatball pop.
13. Serve with warm pasta sauce for dipping.

buttermilk, cheddar cheese, frozen meatballs, butter, croutons, pasta sauce

Taken from www.food.com/recipe/grands-meatball-pops-385041 (may not work)