Italian Meatball Stuffed Biscuits Recipe

Jan 27, 2013 2 Comments by

Here is quick and easy appetizer recipe for your Superbowl  party or any other occasion. It’s is easy to make and your guests will love them! Also I prefer to make my own meatballs I feel they taste better, but if you in a hurry you can cheat and buy the frozen ones.

If you do decide to make please share your  comments on how they came out below.

Italian Meatball Stuffed Biscuits
Recipe type: Appetizers
Cuisine: Italian
Serves: 8-10
Prep time:
Cook time:
Total time:
A quick and delicious appetizers for kids or adults.
  • 1 can Pillsbury Flaky golden layers biscuits - each pulled into 2 layers
  • 10- 5 oz cooked Italian style meatballs - cut in half
  • 2 sticks string cheese - cut each into 10 pieces
  • grated Parmesan cheese
  • dried basil
  • dried oregano
  • garlic powder
  • cracked black pepper
  • marinara sauce
  • Egg Wash
  1. Heat oven to 375 degrees F.
  2. Cut the string cheese "sticks". You will need 20 small "pieces."
  3. Separate the biscuits into two layers each.
  4. Cut each meatball in half...
  5. Add one meatball "half" and one string cheese "piece" to each biscuit.
  6. Wrap the dough around it and seat the edges.
  7. Place the seam side down into a round cake pan
  8. Brush the Egg Wash on the "buns"
  9. Season the "buns" with pepper, basil, oregano, garlic powder.
  10. Sprinkle them with Parmesan cheese.
  11. Bake uncovered at 375 degrees F until golden brown.
  12. These are great dipped into a bowl of warm marinara sauce

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About the author

I was born and raised in Melrose Park by wonderful, hard-working parents who made sure there was plenty of great Italian food on the table. I attended Our Lady of Mt. Carmel Grade School, Proviso East High School and Triton College, and I've worked as a paper boy, car salesman, police officer and website entrepreneur. Visit me at my Google+ Page
  • Name

    Can you prep these the day before you’re ready to cook them or will it spoil in the fridge.

    • TheFoodFather

      I usually make them the same day and then put them in the fridge.