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Spider Egg Meatballs


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.