Italian Meatball Hoagie Braids

(60)
15 reviews.
  • 15 min prep time
  • 35 min total time
  • 6 ingredients
  • 8 servings

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
16
frozen cooked Italian-style meatballs, 1 to 1 1/2 inch (from 16-oz bag), thawed, halved
1
cup tomato-basil pasta sauce
1
cup shredded mozzarella cheese (4 oz)
1
egg, slightly beaten
1/4
cup grated Parmesan cheese

Directions

  1. 1 Heat oven to 375°F. Spray 2 cookie sheets with cooking spray.
  2. 2 If using crescent rolls: Unroll dough; separate into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles. Place rectangles on cookie sheets.
  3. 3 Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
  4. 4 Bake 15 to 20 minutes or until golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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