• Wednesday, November 22, 2006 - Italian Meatball Hoagie Braids
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| 1 |
can (8 ounces) Pillsbury® refrigerated crescent dinner 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 |
| 1. |
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. |
| 2. |
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. |
| 3. |
Bake 15 to 20 minutes or until golden brown. |
This looks so yummy, I can't wait to try it! |
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