Cheesy Meatball Pockets

• 30 min
• 8 SERVINGS
• 430 Cal
• 22 g Protein

Ingredients:

• 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)

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Cooking:

1. Preheat oven to 400°F. On a lightly floured surface, roll each biscuit into a 6-inch disc (about 1/8-inch thick).
2. 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.
3. 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.
4. Serve with additional marinara or Alfredo sauce, as desired.

Alternate Cooking Method

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