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italian meatball poppers

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmmmmmmmmmmmmmm!

(1 rating)
yield 24 Appitzers or 4 Meal
prep time 25 Min
cook time 20 Min

Ingredients For italian meatball poppers

  • 12
    beef or turkey meatballs, frozen, thawed, cut in 1/2
  • 1 c
    mozzarella cheese, shredded
  • 1/2 c
    parmesan cheese
  • 3 Tbsp
    zesty italian dressing
  • 1/8 tsp
    salt
  • 2 tsp
    oregano, dried
  • 2 can
    refrigerated crescent rolls
  • 1 x lg
    egg, beaten

How To Make italian meatball poppers

  • 1
    Preheat oven to 350 degrees F. Lightly spray 24 muffin cups with cooking spray.
  • 2
    In a small bowl, mix mozzarella, parmesan, dressing, salt & 1 tsp of oregano until well blended.
  • 3
    Unroll 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.
  • 4
    Place 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.
  • 5
    Bake 12 - 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.
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