Italian Meatball-Stuffed Crescent Ring

 

Ingredients

24 (1 inch) frozen cooked Italian style meatballs, thawed and halved

1 1/2 C marina sauce

1 C shredded mozzarella cheese (4 oz) 

2 cans (8 oz ea.) refrigerated crescent dinner rolls

1 tbsp. butter , melted 

1 tbsp. grated Parmesan cheese

Directions

1) Heat oven to 375 degrees. (350 for dark or nonstick cookie sheet). In a large bowl, mix meatball halves, 1/2 C of the marinara sauce and the mozzarella cheese. 

2) Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange in a ring so short sides of rectangle form a 5 inch circle in center. Dough will overlap. 

3) Spoon meatball mixture on the half of each rectangle closest to center of ring (each rectangle should have 6 meatball halves) 

4) Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). 

5) Gently separate dough perforations on top until filling peeks through. Brush tops of dough with melted butter and sprinkle with Parmesan cheese. Bake 20-25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Just before serving , in a small microwavable bowl, microwave remaining 1 C marinara sauce uncovered on medium-high 1 to 2 minutes or until hot. 

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 8