1 can Pillsbury Grand biscuits
1 bag fully cooked frozen meatballs
2 slices Velveeta sliced cheese
3 Tbs melted butter
Separate the biscuits. Break each biscuit into a half and press it flat to at least 3 inches. (depending on size of meatball)
Slightly thaw the meatballs so you can cut them in half. (just enough to cut them)
Cut the Velveeta cheese into squares (maybe 1/2″ x 1″)
Wrap the half a meatball and square of Velveeta in the biscuit. Make sure it is securely sealed. Mold into the shape of a football. Repeat as many times as you have supplies.
Place them in a cake pan on non-stick foil.
Paint the melted butter on top of each football biscuit
Slice more Velveeta into tiny strips approximately 1/8″ x 1/2″ inch. Place three or four slices on top of the football biscuits to mimic the laces.
Bake at 375 degrees for approximately 22 minutes or until lightly golden on top.
Serve warm with whatever dipping sauce or sauces you prefer. I like dipping them in brown gravy. You can also use ketchup, mustard, etc.
Super bowl yum here we come!