Italian Meatball Sliders

Heat oven to 350°F. Place cooking parchment paper on large cookie sheet.

In large bowl, mix beef, pork, garlic, Parmesan cheese, bread crumbs, parsley, egg, and salt and pepper to taste. Shape mixture into 1-inch balls. (Spray or rub hands with oil periodically; meat forms easily into balls without sticking to your hands!)

Separate dough into 16 biscuits; using 2-inch round cutter, cut out “slider” size biscuits (save scraps for another use). Place on cookie sheet. Bake 5 to 10 minutes or until golden and fluffy.

Cut bocconcini into thirds.

Heat 10-inch skillet over medium-high heat; swirl oil in skillet. Cook meatballs in oil in batches until golden. Return all meatballs to skillet; pour tomato sauce over meatballs. Simmer 15 to 20 minutes or until hot and cooked through. Top each with mozzarella slice; cook until melted.

To build sliders, cut each biscuit in half; drop a bit of sauce on bottom layer, top with a few arugula leaves, meatballs, then biscuit top. Secure each with skewer.