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Italian Meatball-Stuffed Crescent Ring

(2)
  2 reviews
  • 15 min prep time
  • 45 min total time
  • 6 ingredients
  • 8 servings
  • Pinterest
    729
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  • Save
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This Italian meatball-stuffed crescent ring is the perfect family dinner. Serve it with a green salad, and your meal is complete!

Ingredients

24
(1-inch) frozen cooked Italian-style meatballs, thawed and halved
1 1/2
cups marinara sauce
1
cup shredded mozzarella cheese (4 oz)
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1
tablespoon butter, melted
1
tablespoon grated Parmesan cheese

Steps

  • 1 Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In large bowl, mix meatball halves, 1/2 cup of the marinara sauce and the mozzarella cheese.
  • 2 Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
  • 3 Spoon meatball mixture on the half of each rectangle closest to center of ring (each rectangle should have 6 meatball halves).
  • 4 Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • 5 Gently separate dough perforations on top until filling peeks through. Brush tops of dough with melted butter, and sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Just before serving, in small microwavable bowl, microwave remaining 1 cup marinara sauce uncovered on Medium-High (70%) 1 to 2 minutes or until hot.
  • 1 Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In large bowl, mix meatball halves, 1/2 cup of the marinara sauce and the mozzarella cheese.
  • 2 Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
  • 3 Spoon meatball mixture on the half of each rectangle closest to center of ring (each rectangle should have 6 meatball halves).
  • 4 Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • 5 Gently separate dough perforations on top until filling peeks through. Brush tops of dough with melted butter, and sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Just before serving, in small microwavable bowl, microwave remaining 1 cup marinara sauce uncovered on Medium-High (70%) 1 to 2 minutes or until hot.

Expert Tips

Frozen, precooked and seasoned meatballs simplify this meal. Just remove meatballs from freezer, and thaw before assembling the ring.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
939.2
Calories from Fat
190
% Daily Value
Total Fat
67.2g
104%
Saturated Fat
26.9g
134%
Trans Fat
0g
Cholesterol
199.7mg
67%
Sodium
926.2mg
39%
Total Carbohydrate
28.4g
10%
Dietary Fiber
0.9g
4%
Sugars
9.0g
Protein
52.2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
1.60%
2%
Calcium
16.20%
16%
Iron
33.90%
34%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 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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