Friday, March 2, 2012

Italian Meatball Biscuit Bake

Italian Meatball Biscuit Bake
frozen cooked Italian-style meatballs, 1 inch (from 16- to 18-oz bag)
Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
cup frozen bell pepper and onion stir-fry vegetables (from 16-oz bag)
cup tomato pasta sauce
tablespoon sliced ripe olives
cup shredded mozzarella cheese


1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray.    2 Place meatballs in medium microwavable bowl. Microwave uncovered on Medium (50%) 1 to 2 minutes or just until thawed. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.)   3 Cut each biscuit into 4 pieces; place in bowl with meatballs. Add vegetables, pasta sauce and olives; toss to coat. Spoon and spread mixture in casserole, making sure biscuits are evenly distributed.    4 Bake uncovered 30 to 35 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy. Sprinkle with cheese; bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

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