These Cheesy Meatball Pockets are made with refrigerated biscuit dough stuffed with meatballs, marinara, tomatoes and cheese! Ready in 30 minutes!
EASY BISCUIT DOUGH POCKETS
These little pockets are like homemade Hot Pockets but way better. You take canned biscuit dough, roll it out, stuff it with sliced meatballs and cheese, then bake them until they’re golden and crispy. My kids love these because they can eat them with their hands, and I love them because they’re done in half an hour using mostly stuff I already have in my freezer and fridge. They’re perfect for busy weeknights or after-school snacks!
FREQUENTLY ASKED QUESTIONS:
Can I use homemade meatballs?
Sure! Just make sure they’re fully cooked before you slice them. Frozen meatballs are just easier because you don’t have to cook them first.
Do I have to slice the meatballs?
Yes, slicing them makes them easier to fit in the pockets and helps everything cook evenly. Plus they’re easier to bite into.
What if my biscuit dough keeps shrinking when I roll it?
Let it rest for a minute or two. The gluten needs to relax. Then try rolling again.
How do I keep them from leaking?
Make sure you seal the edges really well with a fork. You can also brush a little water on the edges before you fold them over – it helps them stick together better.
Can I make these ahead of time?
You can assemble them and keep them in the fridge for a few hours before baking. Or freeze them unbaked and bake them straight from frozen – just add a few extra minutes.
What should I serve with these?
Extra marinara or Alfredo sauce for dipping is great. A simple salad on the side makes it a complete meal.
How do I store leftovers?
Keep them in a covered container in the fridge for up to 3 days. Reheat in the oven to crisp them back up.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen cooked beef meatballs – you need one pound. Make sure they’re thawed before you slice them.
- refrigerated biscuit dough – one can, the 16.3-ounce size. Any brand works.
- marinara sauce – one cup for the filling, plus extra for dipping.
- diced tomatoes – one cup. Make sure you drain them well or your pockets will be soggy.
- shredded Italian blend cheese – you need 1 1/2 cups total. Some goes inside, some goes on top.
- Italian seasoning – just 1/2 teaspoon for sprinkling on top.
- Alfredo sauce (optional) – for dipping if you want something different than marinara.
HOW TO MAKE CHEESY MEATBALL POCKETS:
Turn your oven on to 400F degrees. Grease a baking sheet and set it aside.
Take your thawed meatballs and slice them thin. Set those aside.
Sprinkle some flour on your counter or cutting board. Open your can of biscuits and separate them. Take each biscuit and roll it out into a circle about 6 inches across. You want them pretty thin, maybe 1/8-inch thick.
Now it’s time to fill them. Put some meatball slices in the center of each dough circle. Don’t go all the way to the edges – leave about an inch around the sides. Top the meatballs with 2 tablespoons of marinara sauce, 2 tablespoons of diced tomatoes, and 2 tablespoons of cheese.
Here’s the tricky part but you can do it – fold the dough over the filling to make a half-moon shape. Press the edges down with a fork to seal them shut. If the edges aren’t sticking, brush a tiny bit of water on them first.
Put all your sealed pockets on the greased baking sheet. Use a knife to cut a few little slits in the top of each one – these let the steam escape so they don’t explode.
Sprinkle the remaining cheese over the tops of all the pockets. Dust them with the Italian seasoning.
Bake for 10-12 minutes. You want them golden brown and crispy.
Pull them out and let them cool for a couple minutes before you eat them – the filling will be super hot! Serve with extra marinara or Alfredo sauce for dipping.
TIPS FOR SUCCESS:
- Don’t overfill them or they’ll leak everywhere when you bake them.
- Really seal those edges well. Use a fork and press hard.
- The little vents on top are important – don’t skip cutting those slits.
- Let them cool a few minutes before eating. That filling is lava hot right out of the oven.
Cheesy Meatball Pockets
Ingredients
- 1 pound frozen fully-cooked beef meatballs thawed and thinly sliced
- 1 can 16.3 ounces refrigerated biscuit dough
- 1 cup marinara sauce
- 1 cup diced tomatoes drained well
- 1 1/2 cups shredded Italian blend cheese divided
- 1/2 teaspoon Italian seasoning
- Additional marinara or Alfredo sauce for dipping optional
Instructions
- Preheat oven to 400F degrees. Grease a rimmed baking sheet.
- Thaw and thinly slice 1 pound frozen fully-cooked beef meatballs.
- On a lightly floured surface, roll each biscuit into a 6-inch disc (about 1/8-inch thick).
- Place meatball slices in the center of each disc. Top with 2 tablespoons each of 1 cup marinara sauce, 1 cup diced tomatoes, drained well, and shredded Italian blend cheese.
- Fold dough over filling to create a half-moon shape. Press edges with a fork to seal tightly.
- Place pockets on the greased baking sheet. Cut small slits in the top of each pocket to vent.
- Sprinkle tops with remaining shredded Italian blend cheese and 1/2 teaspoon Italian seasoning.
- Bake 10-12 minutes until golden brown and crispy.
- Let cool for 2-3 minutes before serving. Serve with additional marinara or Alfredo sauce for dipping if desired.
Notes
Don’t overfill the pockets or they may leak during baking.
Make sure to cut venting slits in the top of each pocket.
Can be assembled ahead and refrigerated before baking.
Can be frozen unbaked. Bake from frozen, adding a few extra minutes to cooking time.
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Alternate cooking method: Preheat pizza oven to 500F degrees. Bake 3-5 minutes or until puffed and bottoms are firm and browned.
