Easy Meatball Poppers

  • Prep 10 min
  • Total 25 min
  • Servings 16

Ingredients

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 16 appetizer-size Italian-style meatballs (precooked, and defrosted if frozen)
  • 1 tbsp unsalted butter
  • Fine sea salt

Steps

  • 1
    Preheat oven to 375° F. Line a baking sheet with aluminum foil.
  • 2
    Unroll the Crescent Dough Sheet on a baking sheet. Using a pizza cutter, cut the dough diagonally crisscrossing the perforations. Basically, you are cutting each pre-cut triangle in half.
  • 3
    Working with one piece of dough at a time, roll each meatball up, completely covering the surface. Place on the prepared baking sheet in four rows of four.
  • 4
    Melt the butter. Use a pastry brush to brush it on the tops of the meatballs. Sprinkle with fine sea salt (Kosher salt will be fine, if you don't have sea salt).
  • 5
    Bake for 10 minutes. Turn the pan and bake for 2-3 more minutes until golden. Serve immediately.

No nutrition information available for this recipe
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