Instructions:

1. To prepare the sandwich pockets
2. Purchase a can of large refrigerated biscuit dough – (I used Pillsbury Grands Biscuits)
3. Heat the oven to 350 degrees.
4. Open the can of biscuit dough. Place biscuit dough pieces on a floured cutting board.                                                                                                  Roll out each piece of biscuit dough to a flat circle – approximately 6 inches in diameter.
5. Place 8 – 5 inch pot tie tins upside down on a baking pan.  Fold each pot pie tin in half so it is shaped like an upside down boat but still standing up on the pan.
6. Spray the tins lightly with non-stick cooking spray.
7. Place one piece of dough over each pot pie tin.
8. Bake in the oven for approximately 12 minutes.
9. Remove from the oven.
10. Remove the tins from the boat shaped pocked dough.
11. Let the pockets cool while you prepare the rest of the ingredient

For each pocket sandwich assemble the following ingredients:    

• 4 ea. No Name Wildrice Meatballs
• ¼ cup Pizza sauce – heated
• 1 Tbls. Bistro Blend Italian Cheese   (I used Sargento)
• ½ tsp. Kalamata Olives – sliced
• ½ tsp. Roasted Red Peppers – chopped

1. Place the prepared meatballs in the fold of the pocket dough.
2. Top with sauce, cheese, olives and peppers.
3. Serve hot.