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!
cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
(1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
cup tomato-basil pasta sauce
cup shredded mozzarella cheese (4 ounces)
egg, slightly beaten
cup grated Parmesan cheese
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.
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.
Bake 15 to 20 minutes or until golden brown.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 3 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.