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Italian Meatball Hoagie Braids
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Prep Time:
15 minutes
Total Time:
35 minutes
Cheesy meatball sandwiches are kid-friendly and convenient with Easy Sheet-Pan Meatballs from the freezer.
Ingredients:
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 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
Instructions:
  • Preheat your oven to 375°F and spray 2 cookie sheets with cooking spray. Divide the dough into 8 rectangles and place them on the cookie sheets. Press down firmly on the perforations to seal them.
  • Arrange 4 meatball halves down the center of each rectangle. Add 2 tablespoons of pasta sauce and 2 tablespoons of mozzarella cheese on top. Make 1-inch cuts on each side of the filling with a sharp knife. Crisscross the strips over the filling. Brush the dough with beaten egg and sprinkle with Parmesan cheese.
  • Bake until beautifully golden brown, about 15 to 20 minutes.

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