After I made these for my son and his friends, one of their moms actually called me to tell me that her son was trying to explain them to her and she couldn’t figure out what he was talking about. We laughed and chatted for a few minutes about that, and then I told her to grab a pen and paper to jot down the recipe. Before we hung up I said, “The next study session is at your house, and I’m coming too!” We laughed and laughed some more and then said our goodbyes. Check out what they are saying about this recipe over at Spend with Pennies:
“These are easy to make and everyone loves them!”
My husband really enjoys this too so I make them all the time!
Ingredients
16 small meatballs, cooked and cooled (about 1″)
1 roll Pillsbury Crescent dough
⅓ cup Kraft shredded cheddar cheese
italian seasoning
tomato sauce for serving
Instructions
Preheat oven to 375 degrees.
Unroll crescent dough and cut each triangle in half. You should have 16 halves.
Place about ½ tablespoon of shredded cheese into one of the triangles. Top with a meatball.
Wrap the dough around the meatball gently stretching as needed. Pinch the seams closed and roll into a ball in your hands.
Roll the wrapped meatballs into the remaining cheese and roll in your hands to smooth and help cheese stick. Sprinkle each with a pinch of Italian seasoning.
Place on a parchment lined pan and bake 12-14 minutes or until browned. Serve hot with tomato sauce.
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Quick Tip: Store bought or homemade meatballs can be used.
Thanks again to Spend with Pennies for this scrumptious recipe.