Italian Meatball-Stuffed Crescent Ring

Name: Italian Meatball-Stuffed Crescent Ring
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 24 (1-inch) frozen cooked Italian-style meatballs, thawed and halved; 1 1/2 cups marinara sauce; 1 cup shredded mozzarella cheese; 2 cans (8 count each) Pillsbury™ refrigerated crescents; 1 tablespoon butter, melted; 1 tablespoon grated Parmesan cheese

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Prep 15 min
Total 45 min
Servings 8

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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!

May 16, 2018

Ingredients

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

Steps

1

Heat oven to 375°F (350°F for dark or nonstick baking 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 baking sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in centre. Dough will overlap.
3

Spoon meatball mixture on the half of each rectangle closest to centre 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.