Ingredients Jump to Instructions ↓

  1. 2 cans refrigerated crescent roll dough

  2. 6 thin mozzarella cheese slices, cut in half lengthwise

  3. 1 tsp. dried Italian seasoning

  4. 16 frozen cooked meatballs, thawed, cut in half

  5. 1 cup tomato spaghetti sauce

  6. 1 cup shredded mozzarella cheese

  7. 1 egg, slightly beaten

  8. 1/4 cup grated Parmesan cheese

  9. 1/4 tsp. dried basil leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets and firmly press perforations to seal. Top with cheese slices, making sure to leave a 2" border on each side of the dough. Sprinkle cheese with Italian seasoning. Place 4 meatball halves lengthwise down center of each rectangle. Top each sandwich with 2 tablespoons spaghetti sauce and 2 tablespoons shredded mozzarella cheese. With sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over meatballs, sauce and cheese so the dough looks braided. Brush each sandwich with beaten egg and sprinkle with Parmesan cheese and dried basil leaves. Bake at 375 degrees for 15 to 25 minutes or until golden brown. Serves 6-8


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