Ingredients:

  • 1 pound frozen fully-cooked Beef meatballs, thawed, thinly sliced
  • 1 can (16.3 ounces) refrigerated biscuit dough
  • 1 cup marinara sauce
  • 1 cup diced tomatoes, drained
  • 1-1/2 cups shredded Italian blend cheese, divided
  • 1/2 teaspoon Italian seasoning
  • Marinara or Alfredo sauce (optional)

Cooking:

    1. Preheat oven to 400°F. On a lightly floured surface, roll each biscuit into a 6-inch disc (about 1/8-inch thick).
    2. Divide meatball slices and place evenly in centers of discs. Top with 2 tablespoons each marinara, tomatoes and cheese. Fold dough over filling, pressing with fork to seal.
Cook’s Tip: Brush edge of dough with water to help with sealing.
  1. Place pockets on greased, shallow-rimmed baking sheet. Cut slits in dough to vent. Sprinkle tops with remaining cheese and Italian seasoning. Bake 10 to 12 minutes or until golden brown and crispy.
  2. Serve with additional marinara or Alfredo sauce, as desired.
Alternate Cooking Method
  1. Preheat pizza oven to 500°. Bake 3 to 5 minutes or until puffed and bottoms are firm and browned.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 pocket: 428 Calories; 193.5 Calories from fat; 21.5g Total Fat (9.5 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 40 mg Cholesterol; 1068 mg Sodium; 39 g Total Carbohydrate; 1.3 g Dietary Fiber; 7.9 g Total Sugars; 22 g Protein; 0 g Added Sugars; 205 mg Calcium; 3.3 mg Iron; 306 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 4.2 mg NE Niacin; 0.1 mg Vitamin B6; 1 mcg Vitamin B12; 280 mg Phosphorus; 4.3 mg Zinc; 10.7 mcg Selenium; 76.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Phosphorus, and Zinc; and a good source of Calcium, Iron, Riboflavin, Selenium, and Choline.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”