Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!
Italian Meatball Hoagie Braids
- Prep Time 15 min
- Total 35 min
- Servings 8
- Ingredients 6
Ingredients
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
- 1 cup tomato-basil pasta sauce
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 egg, slightly beaten
- 1/4 cup grated Parmesan cheese
Make With
Pillsbury Crescents
Instructions
-
Step1Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
-
Step2Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
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Step3Bake 15 to 20 minutes or until golden brown.
Nutrition
450
Calories
25g
Total Fat
22g
Protein
35g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 230
- Total Fat
- 25g
- 39%
- Saturated Fat
- 10g
- 48%
- Trans Fat
- 3 1/2g
- Cholesterol
- 95mg
- 32%
- Sodium
- 1040mg
- 43%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 8g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 2%
- 2%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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