¾ cup prepared Alfredo plus 2 Tablespoons Armanino Basil Pesto, for serving
¾ cup prepared marinara plus 1 Tablespoon Armanino Basil Pesto, for serving
Preheat the oven to 350°F.
Flatten each biscuit with a rolling pin or your palm to about a 4 ½” round.
To the center of each round add ½ teaspoon Armanino Basil Pesto, ¼ teaspoon grated parmesan and half a slice of provolone folded in half.
Top with a meatball then bring the edges of the dough up and around the meatball, pinching the dough together to seal. Give the ball a roll on the counter to round out and seal the edges.
Place seam-side down in a 9” square baking dish. Toward the end, it will be a tight fit; just gently wedge them in there.
Bake until lightly browned, about 30-35 minutes.
While the biscuits are baking, melt the 2 Tablespoons butter in a small saucepan over medium-low heat or in the microwave on low power.
Off the heat, stir in 1 Tablespoon Armanino Basil Pesto and set aside until needed.
Remove the biscuits from the oven, immediately brush with the pesto butter mixture and sprinkle with the 2 Tablespoons parmesan.
Continue to bake until golden and cooked through, 5-10 more minutes.
For serving, warm the alfredo and/or marinara and swirl in a spoonful of Armanino Basil Pesto. Serve the biscuits warm with choice of dipping sauce.
These sandwiches bake much better if the meatballs are first defrosted. Let defrost in the refrigerator for a few hours or overnight, at room temperature for about ½ hour or gently in the microwave. If they get a little too hot during microwaving, let cool a bit before assembling.
For a smaller party, the recipe is easily halved. Biscuits can be assembled and refrigerated before baking for up to 2 hours.
A fun serving idea is to bake the sandwiches in a circle in a large skillet or round baking dish with an oven proof bowl or ramekin in the center to hold the dipping sauce. For best results, bake the bowl empty and fill with warmed sauce(s) after baking.