Meatball Stuffed Crescent Rolls Recipes

MEATBALL-STUFFED CRESCENT ROLLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
• Mix ground turkey with onion, onion soup mix, parsley, garlic, salt, and pepper. Form mixture into about 48 small meatballs.
• Open 1 package of crescent rolls, keeping the other refrigerated. Separate dough along dotted lines. Cut each triangle into thirds. Place a meatball in the middle of each, stretch and wrap the dough around it, and pinch to seal. Place stuffed rolls seam-side down onto one of the prepared cookie sheets.
• Repeat with the second roll of crescent dough and remaining meatballs. Whisk egg in a bowl. Brush egg wash over each roll.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads at least 160 degrees F (71 degrees C), 20 to 25 minutes. Serve warm.

MEATBALL-STUFFED BISCUITS

Steps:

• For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
• Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
• For the biscuits: Preheat the oven to 375 degrees F.
• Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
• Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
• When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
• Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
• Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
• Push the rolled meatballs and cheese into a baguette piece.
• Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara.
• Enjoy!

BEEF AND CHEESE STUFFED CRESCENT ROLLS

Steps:

• Preheat oven to 425°F.
• Brown beef and season with a dash of garlic powder, salt and pepper.
• Drain grease.
• Stir in mayonnaise.
• Combine cream of chicken soup and milk and heat until smooth.
• Separate each roll and spoon 1 tsp of meat mix onto wide end of roll and sprinkle with cheese.
• Roll up.
• Spray Pyrex dish with Pam.
• Spread enough of soup mix to cover bottom of dish.
• Place crescent rolls in dish.
• Pour approximately 2/3 of soup mix over crescent rolls.
• Sprinkle rolls with remaining meat mix and cheese.
• Pour remaining soup mix over rolls.

BEEF STUFFED CRESCENT ROLLS RECIPE

Steps:

• Heat oven to 375 degrees.
• In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain grease.
• Add the cream cheese, cumin and chili powder.
• Separate crescent dough into 24 triangles.
• Place 1 Tablespoon of beef mixture along the short end of each triangle; carefully roll up.
• Place point side down 2 inches apart on ungreased baking sheets. Bake for 11-14 minutes or until golden brown.
• Serve warm.