italian meatball poppers
(1 rating)
No Image
Mmmmmmmmmmmmmmmmmmmmm!
►
(1 rating)
yield
24 Appitzers or 4 Meal
prep time
25 Min
cook time
20 Min
Ingredients For italian meatball poppers
-
12beef or turkey meatballs, frozen, thawed, cut in 1/2
-
1 cmozzarella cheese, shredded
-
1/2 cparmesan cheese
-
3 Tbspzesty italian dressing
-
1/8 tspsalt
-
2 tsporegano, dried
-
2 canrefrigerated crescent rolls
-
1 x lgegg, beaten
How To Make italian meatball poppers
-
1Preheat oven to 350 degrees F. Lightly spray 24 muffin cups with cooking spray.
-
2In a small bowl, mix mozzarella, parmesan, dressing, salt & 1 tsp of oregano until well blended.
-
3Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4" x 2" rectangle. Gently press 1 rectangle on bottom & up side of each muffin cup, leaving both ends hanging over side cup.
-
4Place 1 meatball half, flat side down, and center of each cup. Spoon 2 rounded teaspoons cheese mixture onto each meatball. Bring the ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining teaspoon of oregano.
-
5Bake 12 - 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT