Cheesy Meatball Pockets
These Cheesy Meatball Pockets are made with refrigerated biscuit dough stuffed with meatballs, marinara, tomatoes and cheese!
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Servings: 8
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
Brush the edges of the dough with water before sealing to help them stick together better.
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.
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.