How Do I start off #31DaysOfHalloween?! With these super easy Spider Egg Meatballs! They are simple to make and wonderful for parties or even a quick snack! This recipe was adapted from Pillsbury and I prefer using their rolls because they are nice and fluffy. Enjoy!!
1 can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
1/3 cup shredded Monterey Jack or Cheddar cheese
10 refrigerated or frozen cooked beef meatballs, thawed
1/4 cup LAND O LAKES® Butter, melted
2/3 cup finely crushed seasoned croutons
1 1/2 cups of pasta sauce, heated
Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.
Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet. Bake 10 to 15 minutes or until golden brown.
Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.