Recipe by *Z*
I got this out of a Pillsbury Cookoff cookbook. You know, the little ones in the checkout lines?Anyway, I made for the inlaws for a firewood cutting day and they just loved them!!!The original recipe called for frozen storebought meatballs, but I don't do that so I just said to use your favorite meatball recipe. These are really good and really easy!You could top them with additional mozzarella cheese if you wanted. You could also serve them with additional sauce to dip them in if you wanted.
Top Review by DeniseBC
We really enjoyed these! I halved the recipe for the 2 of us and used the frozen meatballs I had on hand. I think the egg and parmesan cheese adds a lot to this recipe and I added some Italian seasoning along with the parmesan cheese on the top of each braid.
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 16 meatballs, your favorite recipe or even the premade frozen ones, cooked and halved, thawed if you are using fro
- 1 cup spaghetti sauce, your favorite recipe or premade jarred sauce
- 1 cup mozzarella cheese, shredded, more if you like it cheesey
- 1 egg, slightly beaten
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- Preheat oven to 375 degrees.
- Spray 2 cookie sheets with nonstick spray.
- Seperate crescent roll dough into 8 rectangles.
- Place on sprayed cookie sheets.
- Firmly press perforations to seal.
- Put 4 meatball halves lengthwise down center of each rectangle.
- Top each with 2 Tbsp of sauce and 2 Tbsp of mozzarella cheese, more if you like more cheese.
- With kitchen shears or a 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 at 375 degrees for 15-20 minutes or until golden brown.