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Image Credit Mercedes
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
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
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.
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