Meatball Stuffed Buns



  • 1 can Pillsbury golden layers biscuits - each pulled into 2 layers
  • 10 frozen fully cooked italian style meatballs - thawed and 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


Heat oven to 375 degrees F.  For this recipe... make it easy on yourself!  I love these frozen meatballs.  They are well seasoned, fully cooked, the perfect size, and very convenient!  These are the 1/2 ounce meatballs.  I'm using the flaky "layer" biscuits.  They separate well. Cut the string cheese "sticks" into four pieces each.  You need 20 small "pieces."  Separate the biscuits into two layers each.


Cut each meatball in half.  Add one meatball "half" and one string cheese "piece" to each biscuit.  Wrap the dough around it and seat the edges.  Place the seam side down into a round cake pan (or actually, I used the largest of my spring form pans).  I find that it works best to but the meatball first with the cut side UP, then the cheese.  This will put the rounded part of the meatball on the top when it's all said and done. Season the "buns" with pepper, basil, oregano, garlic powder, and a sprinkle of Parmesan cheese.  Bake uncovered at 375 degrees F until golden brown.   These are great dipped into a bowl of warm marinara sauce.

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© John Hatcher