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Recipe

Italian Meatball Hoagie Braids

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Meatball sandwiches with a twist ooze with melted cheese and they're so easy for kids to handle.

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( 40 Ratings)

40 Ratings

5 Stars 42%

4 Stars 35%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 17 )

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PREP TIME 15 Min
TOTAL TIME 35 Min
SERVINGS 8

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

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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.

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Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 450

(Calories from Fat 230),

Total Fat 25g

(Saturated Fat 10g,
Trans Fat 3 1/2g),

Cholesterol 95mg;
Sodium 1040mg;
Total Carbohydrate 35g

(Dietary Fiber 1g,
Sugars 8g),

Protein 22g;

Percent Daily Value*:

Exchanges:

2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
2 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 17 Reviews View All

Posted 3/23/2010 9:18:08 PM REPORT ABUSE Texy said:

Rating:

A good, easy, fun dinner! I used 1-inch meatballs, so left 'em whole. Also baked 'em on parchment, so didn't have to worry about 'em stickin'. Thanks for another good'n, Betty!

This reply was: Helpful Inspiring

Posted 1/10/2010 8:34:14 PM REPORT ABUSE slosh29 said:

Rating:

I had no problem with the directions or how to make them..I guess the recipe assumes a certain experience level.Mine did not leak and I understood what was described..I knew what went in to them so i more or less knew what they would taste like or look like.

This reply was: Helpful Inspiring

Posted 1/10/2010 8:34:14 PM REPORT ABUSE slosh29 said:

Rating:

One thing people have to remember is that the pictures you see are done by food stylists. Rarely will things turn out like that in a home kitchen. They use those pictures as a reference.

This reply was: Helpful Inspiring