Sunday, December 9, 2012

Meatball Poppers

Meatball Poppers
Picture from  navywifecook
Image Credit 

Meatball Poppers


12 refrigerated or frozen (thawed) cooked meatballs

1 cup shredded Parmesan cheese

2 tablespoons Thousand Island dressing

2 cans crescent dinner rolls (8 oz each)

1 egg, well beaten

Cooking spray

Caraway seeds



Heat oven to 350°F.

Lightly spray 24 regular-size muffin cups with cooking spray.

Cut each meatball in half; set aside.

 In small bowl, mix sauerkraut, cheese, dressing, salt and 1 teaspoon of the caraway seed until 
well blended.

Unroll both cans of crescent dough; separate into 8 rectangles.

Firmly seal perforations.

Cut each rectangle into 3 equal pieces.

Press each piece into 4x2 inch rectangle.

Gently press 1 rectangle into the bottom and up the side of each muffin cup, leaving both ends 
hanging over side of cup.

Place 1 meatball half, flat side down, in center of each cup.

Spoon 2 rounded teaspoons of the sauerkraut mixture onto each meatball.

Bring the ends of dough up over the filling; pinch tops to seal, leaving 2 small openings on sides 
to vent steam.

Brush egg over dough and sprinkle with remaining 1 teaspoon caraway seed.

Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; 
cool 5 minutes.

Serve warm.

Enjoy this wonderful recipe and many more visiting navywifecook

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