![]() |
Picture from navywifecook Image Credit Mercedes |
Meatball
Poppers
Ingredients:
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
Sauerkraut
Preparation:
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
No comments:
Post a Comment