Mini Meatball Pies

Mini Meatball Pies 3 cans refrigerated biscuits 10 biscuits per can 8 cooked meatballs in package 15 teaspoons pesto store bought 8 slices mozzarella cheese quartered 10 cloves garlic minced 2 tablespoons butter melted 1 teaspoon Italian seasoning Preheat oven to 375°F. Cover 1 large cookie sheet with parchment paper. Set aside. Slice the meatballs in half and set aside. Separate dough into biscuits. Press or roll each to form 5-inch round. Place 15 biscuit rounds on the cookie sheet, 1 inch apart. If needed use 2 cookie sheets. To each biscuit round add: 1 teaspoon pesto, a little minced garlic, 2 quarters of a cheese slice and half of a meatball. Cover meatballs with the remaining 15 biscuit rounds. Press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with Italian seasoning. Bake at 375°F for 15 to 20 minutes or until golden brown. 2/3 thru baking time brush the pies with butter one more time. Once baked, immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm with marinara sauce or pesto for dipping.