Italian Meatball Hoagie Braids

Italian Meatball Hoagie Braids

Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Italian Square Meatballs (link) from your freezer gives you a head start!

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

8

sandwiches

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 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.
Makes 8 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place any leftover pasta sauce in a covered freezer container; label and freeze up to two months. Thaw for the next time you make these delicious hoagies.
Turn up the heat! Add 1/2 teaspoon crushed red pepper to the pasta sauce for the spice lovers.

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.