| 2 | cans (8 oz) Pillsbury® refrigerated crescent dinner rolls |
| 16 | (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half |
| 1 | cup tomato-basil pasta sauce |
| 1 | cup shredded mozzarella cheese (4 ounces) |
| 1 | egg, slightly beaten |
| 1/4 | cup grated Parmesan cheese |
Serve with...
Ranch Spinach Pasta Salad
Total Time:
15 min
| 1. | Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal. |
| 2. | Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using scissors or sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. |
| 3. | Bake 15 to 20 minutes or until golden brown. |
Nutrition Information:
450 ( 230); 25g ( 10g, 3 1/2g); 95mg; 1040mg; 35g ( 1g, 8g); 22g 6%; 2%; 20%; 20% 2 ; 1/2 ; 0 ; 2 ; 1 1/2 2