can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original or buttermilk biscuits
lb lean (at least 80%) ground beef or 16 frozen (thawed) cooked mini meatballs
block (8 oz) Cheddar cheese, cut into 16 cubes
Long toothpicks or skewers
Canola oil for frying
1Separate dough into 8 biscuits. Cut each biscuit in half; roll each into ball. Roll out each ball with rolling pin or press with hands until about 3 inches in diameter.
2In center of each biscuit round, place 1 teaspoon ground beef and 1 cube of cheese. Roll up dough to completely enclose beef and cheese; pinch to seal well. Set aside. (If using mini meatballs, gently insert 1 cube of cheese into center of each meatball; wrap meatballs in dough.)
3Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.”
4In 10- to 12-inch skillet, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until meat thermometer inserted in center of “bombs” reads 160ºF and dough is golden brown on all sides. (If needed, remove toothpick once bacon has fried on one side in order to flip them over in the oil.) Place on paper towels to cool. (If using cooked meatballs, fry until hot in center and dough is golden brown.) Cool slightly before serving.
Switch up your cheese for variety. Mozzarella would be great.
Try stuffing them with a slice of jalapeño for extra kick.