Pull-apart crescent-roll sliders stuffed with Italian meatballs, mozzarella and tomato-basil sauce.
Pull-Apart Crescent Meatball Sliders
Pull-apart crescent-roll sliders stuffed with Italian meatballs, mozzarella and tomato-basil sauce.
Ingredients
- 16 frozen Italian meatballs 1/2 oz each
- 1 8-oz can refrigerated crescent dinner rolls
- 1 cup shredded mozzarella cheese 4 oz
- 1/2 cup tomato basil pasta sauce plus more for dipping
- 2 tablespoons butter melted
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat oven to 350°F. Line a large cookie sheet with parchment. Cook meatballs in microwave as directed on package and cool slightly.
- Unroll dough and separate into 2 long rectangles. Place 1 inch apart on cookie sheet; press edges and perforations to seal. Press each sheet into a 14×4-inch rectangle.
- Sprinkle mozzarella down the center of both pieces of dough. Space 8 meatballs evenly over cheese on each. Spoon pasta sauce over meatballs.
- Starting at one end, stretch and pull both sides of dough up and between each meatball; press together to seal. Score dough between meatballs with a table knife.
- Mix melted butter, Italian seasoning and garlic powder. Brush over dough and sprinkle with Parmesan.
- Bake 26-30 minutes until dough is deep golden brown and meatballs reach at least 165°F. Serve with additional warm pasta sauce for dipping.
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Source: Pillsbury
Category: Uncategorized