Meatball Bites Made With Crescent Dough Recipes
MEATBALL BITES (MADE WITH CRESCENT DOUGH)
If you're looking for a delicious meal or snack that your family will love, these meatballs bitess wrapped in dough are exactly what you need in your life! Made with frozen meatballs, sauce, cheese, and crescent dough, this is a simple and tasty appetizer or kid-friendly meal that requires very little effort.
Provided by Amy Desrosiers
Time 22m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Thaw 24 meatballs in the microwave for one minute at 50% power. It is okay if they are still cold as they will bake with the dough.
- Using a pizza cutter, cut stretched crescent dough sheet into 24 squares (4 rows, 6 columns). Line dough squares in a mini muffin tin pan.
- Add one teaspoon of sauce to each dough square followed by one thawed meatball. Add an additional teaspoon of sauce, and a sprinkling of cheese to each.
- Bake for 11-12 minutes or until golden-brown and cooked through. Cups will have a golden-brown coloring and feel firm to the touch. Top with sprinkling of parsley.
Nutrition Facts : ServingSize 1 cup, Calories 79 kcal, Carbohydrate 4 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 142 mg, Fiber 1 g, Sugar 1 g
MEATBALL CHEESE BOMBS IN CRESCENT DOUGH
Great appetizer or snack.
Provided by barbara lentz @blentz8
Categories Beef
Number Of Ingredients 9
Steps:
- Place all ingredients except cheese and crescent roll dough in a large bowl and mix with hands until well incorporated.
- Roll into 12 meatballs. Flatten the meatball a little and place a cube of cheese in the middle then completely cover the cheese with the meat. Place on a greased baking sheet. Bake at 350 degrees for 15 minutes.
- Remove from oven and wrap 2 triangles of crescent roll dough around each meatball and place back on baking sheet. Increase the heat to 400 degrees. Bake the crescent wrapped meatballs back in oven and bake another 10 to 12 minutes until golden brown.
- Serve alone or with marinara sauce
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- Heat oven to 375°F. Line work surface with cooking parchment paper. On parchment-lined surface, unroll dough (if using crescent roll dough, press perforations to seal); cut into 4 rectangles.
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