Grilled Meatball Pockets Recipe

Ingredients

1

                        can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

4

slices (3/4 oz each) mozzarella cheese, each slice cut into 4 strips

16

frozen 1-inch Italian meatballs (from 22-oz bag), thawed and cut in half

1/4

cup tomato basil pasta sauce, plus additional for serving

1

tablespoon butter, melted

1

tablespoon grated Parmesan cheese

1/2

teaspoon Italian seasoning

Preparation

Heat gas or charcoal grill for indirect cooking over medium heat (about 350°F). Separate dough into 8 biscuits. Press or roll each biscuit to form 6-inch round.

Place two cheese strips in center of each round. Top half of each dough round with 4 meatball halves and 1 1/2 teaspoons sauce.

Fold dough over filling; firmly press edges of dough with fork to seal. Place pockets on double thickness of heavy-duty foil sprayed with cooking spray, about 1 inch apart.

Brush tops of pockets with melted butter. Sprinkle pockets with Parmesan cheese and Italian seasoning.

Place foil on grill over indirect heat; cover. Cook 21 to 25 minutes or until golden brown. Serve with additional pasta sauce.