Categories: Pizza/flatbread

Ingredients

• 1 recipe Italian Herb Baked Meatballs
• 1 recipe Best Ever 5-Minute Marinara
• 6 tablespoons butter (divided)
• 2 (16.3-ounce) packages refrigerated biscuits (I use Pillsbury Grand 8 biscuits each)
• 8-ounces shredded mozzarella cheese, (about 2 cups) divided
• 1 tablespoon freshly chopped parsley (or 1 teaspoon dried)
• 3 garlic cloves, minced

Directions

1. Preheat oven to 350° F.
2. Toss meatballs and marinara sauce together in a medium-size bowl. Set aside.
3. Grease a 12-cup bundt pan with 2 tablespoons softened butter. Set aside.
4. Lay biscuits out separately on a flat surface. Create an indent in each biscuit with the back of a tablespoon to cradle the meatball.
5. Top each biscuit with a heaping tablespoon of mozzarella cheese followed by 1 saucy meatball.
6. Stack 3 – 4 filled biscuits together, turn on their side and place in greased bundt pan.
7. Repeat with the remaining biscuits, arranging biscuit stacks in pan
8. to create a ring – it will be tight.
9. Whisk together the remaining 4 tablespoons butter (melted), parsley and garlic, in a small bowl.
10. Evenly drizzle the garlic butter all over the meatball ring.
11. Bake pull-apart ring for 30 minutes.
12. Let cool 5 minutes then flip over onto a baking sheet.
13. Sprinkle with the remaining cheese (about 1 cup) and bake for an additional 5 minutes or until a toothpick comes out clean and cheese is melted.
14. Serve with remaining Marinara.

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