Cooking Directions:

1. Heat meatballs in the oven or microwave according to package directions. Cut each meatball in half.
2. Make beef gravy by heating together the water and red wine. Stir in the dry gravy mixture. Heat for approximately 1-2 minutes or until the mixture thickens.
3. Remove from heat and hold until ready to use in the pocket sandwich mixture.
4. Remove biscuit dough from the package.
5. Lightly dust a cutting board with flour, flatten each piece of biscuit dough. With a rolling pin, roll out each piece of dough into a 5 inch circle.
6. Place 4 pieces of wild rice meatballs (cut side down) on one half of the dough circle and top the meatballs with the beef gravy, mushrooms and Swiss cheese.
7. Fold the rest of the dough over the meatball mixture to form a half moon shape.
8. Lightly brush the top of the dough with olive oil and sprinkle a small amount of the Swiss cheese over the meatball pocket.
9. Bake at 350 degrees for approximately 14-17 minutes or until meatball pocket is nicely browned.
10. Remove and serve.