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Italian Meatball Hoagie Braids

  • Prep 15 min
  • Total 35 min
  • Ingredients 6
  • Servings 8

Your kids will love these cheesy, easy-to-handle hot meatball sandwiches! MORE+ LESS-

Bake-Off® Contest 39, 2000
Morgantown, Indiana

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent 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

Steps

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  • 1
    Heat oven to 375°F. Spray 2 cookie sheets with cooking spray.
  • 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
    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
    Bake 15 to 20 minutes or until golden brown.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich
Calories
450
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
10g
48%
Trans Fat
3 1/2g
Cholesterol
95mg
32%
Sodium
1040mg
43%
Potassium
300mg
9%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
3%
Sugars
9g
Protein
21g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
20%
20%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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