Ingredients Jump to Instructions ↓

  1. 2 lb lean (at least 85%) ground beef

  2. 1 egg, beaten

  3. 1/4 cup Progresso® Italian style bread crumbs

  4. 2 tablespoona Worcestershire sauce

  5. 3 cloves garlic, finely chopped

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 3 oz Cheddar cheese, cut into 24 (1/2-inch) cubes

  9. 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

  10. 1 tablespoon milk

  11. 3 tablespoons sesame seed

  12. 24 (4-inch) skewers

  13. Lettuce, if desired

  14. Plum (Roma) tomato slices, if desired

  15. 24 pickle slices, if desired

  16. Ketchup and mustard, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.

  2. In large bowl, mix beef, egg, bread crumbs, Worcestershire sauce, garlic, salt and pepper. Shape mixture into 24 (1 1/2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center.

  3. Reduce oven temperature to 375°F. Unroll both cans of dough onto 2 ungreased cookie sheets to form two12x8-inch rectangles; if using crescent roll dough, firmly press perforations to seal. Brush with milk and sprinkle sesame seed evenly over dough.

  4. Bake at 375°F 10 to 12 minutes or until golden brown. Cool completely, about 20 minutes. Cut each crescent sheet into 24 (2x2-inch) squares.

  5. To serve, place 1 crescent square on skewer; add lettuce, tomato, meatball, pickle slice, ketchup and mustard. Top with another crescent square.


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