Cheesy Meatball Pockets

• 份量: 8
• 总时间: 30 mins

配料

1 pound frozen fully-cooked Beef meatballs, thawed, thinly sliced

1 can (16.3 ounces) refrigerated biscuit dough

1 cup marinara sauce

1 cup diced tomatoes, drained

1-1/2 cups shredded Italian blend cheese, divided

1/2 teaspoon Italian seasoning

Marinara or Alfredo sauce (optional)

步骤

Preheat oven to 400°F. On a lightly floured surface, roll each biscuit into a 6-inch disc (about 1/8-inch thick).

Divide meatball slices and place evenly in centers of discs. Top with 2 tablespoons each marinara, tomatoes and cheese. Fold dough over filling, pressing with fork to seal.

Cook's Tip: Brush edge of dough with water to help with sealing.

Place pockets on greased, shallow-rimmed baking sheet. Cut slits in dough to vent. Sprinkle tops with remaining cheese and Italian seasoning. Bake 10 to 12 minutes or until golden brown and crispy.

Serve with additional marinara or Alfredo sauce, as desired.

Alternate Cooking Method

Preheat pizza oven to 500°. Bake 3 to 5 minutes or until puffed and bottoms are firm and browned.

备注

Wash hands with soap and water before cooking and always after touching raw meat.

Separate raw meat from other foods.

Wash all cutting boards, utensils, and dishes after touching raw meat.

Do not reuse marinades used on raw foods.

Wash all produce prior to use.

Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.

Cook Ground Beef to 160°F as measured by a meat thermometer.

Refrigerate leftovers promptly.