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Cheesy Italian Meatball Pockets
Cheesy Italian Meatball Pockets
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Italian-inspired meatball and cheese-stuffed savory pockets - a dream for any foodie.
Ingredients:
  • 1 cup marinara sauce, warmed
  • 6 frozen fully cooked Italian meatballs, thawed and halved
  • 1 (8 ounce) package crescent dough sheet (such as Pillsbury®)
  • 6 tablespoons finely shredded Italian-style cheese
  • 1 tablespoon grated Parmigiano-Reggiano cheese, or to taste
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C), then elegantly line a baking sheet with parchment paper.
  • Combine marinara sauce and meatball halves in a medium bowl, making sure meatballs are coated evenly with the sauce.
  • Unwrap the crescent dough sheet and transfer it to a lightly floured surface. Mould the dough into a clear rectangle shape and divide it into 4 equal rectangles.
  • Arrange 6 meatball halves, cut-side down on one rectangle, leaving a 1/2-inch border. Drizzle sauce over the meatballs and sprinkle 3 tablespoons of Italian cheese. Repeat on the other rectangle.
  • Brush beaten egg along the borders of each rectangle. Place the remaining rectangles over the fillings, sealing and straightening the edges as you go. Use a fork to crimp the edges. Transfer both pockets to a baking sheet with a spatula. Brush with more beaten egg and sprinkle with Parmigiano-Reggiano cheese.
  • Bake until golden brown in a preheated oven for about 15 minutes. Serve with extra marinara sauce for dipping.

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