Italian Meatball Hoagie Braids

Italian Meatball Hoagie Braids

2 cans refrigerated crescent roll dough
16 frozen cooked Italian meatballs, thawed — halved
1 cup tomato basil spaghetti sauce
1 cup shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Heat oven to 375ºF. Spray 2 cookie sheets with nonstick cooking spray.

Separate dough into 8 rectangles; place on sprayed cookie sheets and firmly press perforations to seal.

Place 4 meatball halves lengthwise down center of each rectangle. top each with 2 tbl. spaghetti sauce and 2 tbl. mozzarella cheese.

With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg.

Sprinkle with parmesan cheese.

Bake at 375ºF for 15-20 minutes or until golden brown. Makes 8.


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