Ingredients

The following ingredients have 4 Servings
  • 16 frozen Italian meatballs (1/2 oz each)
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup tomato basil pasta sauce (from 28-oz jar)
  • 2 tablespoons butter, melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese

Instruction

  • Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14x4-inch rectangle.
  • Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
  • Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
  • With table knife, score dough between meatballs.
  • In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
  • Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.