2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
16 frozen cooked Italian-style meatballs, 1 to 1 1/2 inch (from 16-oz bag), thawed, halved
1 cup tomato-basil pasta sauce
1 cup shredded mozzarella cheese (4 oz)
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
Instructions
Heat oven to 375°F. Spray 2 cookie sheets with cooking spray.
If using crescent rolls- Unroll dough; separate into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal. If using dough sheets- Unroll dough; cut into 8 rectangles. Place rectangles on cookie sheets.
Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until golden brown.
Originally Submitted
11/16/2013
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You can add this Italian Meatball Hoagie Braids recipe to your own private DesktopCookbook.
