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Philly Cheesesteak Balls

  • Prep 20 min
  • Total 40 min
  • Servings 30
  • Pinterest
    56
  • Print
    139
  • Save
    776
  • Facebook
    11
  • Email
    14

Bite-sized apps are always winners, especially when they mimic favorite dishes. MORE + LESS -

Inspired Taste
August 11, 2014

Ingredients

Biscuits

1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
1/2
lb cooked roast beef (from deli), chopped
3
cans (10 ct. each) Pillsbury™ refrigerated buttermilk biscuits
1
egg
1
tablespoon water

Cheese Sauce

1
tablespoon butter
1
tablespoon all-purpose flour
1
cup milk
2
cups shredded Cheddar cheese (8 oz)
Salt and pepper to taste

Steps

Hide Images
  • 1
    Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In small skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until softened. In medium bowl, toss beef and onion.
  • 3
    Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Divide beef mixture evenly among biscuits. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
  • 4
    In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture.
  • 5
    Bake 15 to 20 minutes or until golden brown.
  • 6
    Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in flour with whisk. Gradually add milk, stirring constantly. Cook and stir until thickened. Remove from heat; stir in cheese. Season with salt and pepper.
  • 7
    Serve biscuits warm with cheese sauce.

Expert Tips

Try adding a few fresh herbs, such as chopped parsley or basil, to the beef and onion mixture.

Instead of roast beef, use deli chicken or turkey.

Nutrition Information

No nutrition information available for this recipe

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