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Prep Time
5 mins
Total Time
35 mins
Serves
Serves 30

Ingredients

1
Refrigerated buttermilk biscuit dough
340
1
Extra lean turkey meatballs
560
1
Fresh cranberry sauce
280
1
Organic baby spinach
250
1
Brie double cream cheese, thinly sliced
200

Directions

Step 1
Preheat oven to 375 °F (190 °C). Open and separate biscuit dough into 10 pieces as directed. Pinch each piece of dough in thirds (don't roll) to make 3 mini buns from each piece (for a total of 3 small buns). Place on parchment paper-lined baking tray, lightly brush each with water and sprinkle with 1/8 tsp (0.5 mL) sesame seeds. Bake until golden and cooked through, about 10 min; let cool.
Step 2
At the same time in oven, cook 30 meatballs according to package directions, 12 to 15 min., turning halfway through cooking time. While still hot, toss meatballs with 1/2 cup (125 mL) cranberry sauce and salt and pepper to taste.
Step 3
Cut each bun in half. Spoon a little cranberry sauce on each bun bottom, top with 3 spinach leaves folded in half and a small slice of brie cheese. Top each with a meatball, cap with bun top and secure with a small bamboo or wooden skewer.

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Nutrition Facts

Nutrition Description:
1/30 of the recipe
Calories:
100
Fat:
4 g
Carbs:
11 g
Protein:
2 g