Pumpkin Shaped Meatball Biscuits
What You Will Need
Ingredients
- 1 package (8 pieces) jumbo refrigerated biscuits
- 1 cup shredded mozzarella cheese
- 8 frozen cooked 1-inch meatballs
- 100% cotton kitchen string
- 8 fresh rosemary leaves
Sauce Mix
- ½ cup Lee Kum Kee Hoisin Sauce
- 1 tsp. Lee Kum Kee Minced Garlic
- 1 tsp. Lee Kum Kee Minced Ginger
- 2 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 2 Tbsp. honey
- ½ tsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
Made with
Lee Kum Kee products
How to make it
-
https://www.youtube.com/embed/G1Hblh9IHds
-
To make sauce, combine all sauce mix ingredients and mix well. Set aside.
-
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Separate biscuits. Roll or pat each piece of dough to 4 ½” diameter.
-
Place 2 Tbsp. of cheese in the center of one piece of dough. Top with 1/2 teaspoon sauce and one meatball. Bring dough up around the meatball and pinch to seal at top. Loosely tie 100% cotton kitchen string around the dough balls at 1 ½” intervals to resemble the sections of a pumpkin.
-
Place on prepared baking sheet; bake for 20 to 25 minutes or until golden brown. Cool for 5 minutes. Carefully remove kitchen string and place rosemary leaves on top of each roll to resemble a stem. Serve warm with more sauce and enjoy!
You May Also Like
Clay Pot Rice with Deluxe Abalone in Brown Braising Sauce
- Difficulty
95 mins
0
Sichuan Cold Noodles
- Difficulty
20 mins
3
Hoisin Mustard Pork Chops
- Difficulty
210 mins
0