Sunday, April 25, 2010

Italian Meatball Hoagie Braid- My kids LOVED this one!

2 cans (8 oz) refrigerated crescent rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
1 cup tomato-basil pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.

Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using scissors or sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until golden brown.

(recipe and picture found at


Sarah said...

My husband wants me to make this.

lindsay said...

Kelli!!! It's so good to see you again!! It's been too long. Thanks so much for doing this blog. It's really what me and me three kids need!!!

Take care!

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