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Betty Crocker
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Italian Meatball Hoagie Braids

Italian Meatball Hoagie Braids

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 8%

1 Stars 5%

Member Reviews ( 17 )
2c5dc234-865e-4f82-8fc2-82251db40d63
  • 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
  • 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.
Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

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

    Review & Comments

    Write a Review
    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
    1 - 3 of 17 Reviews View All
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