Recipe Details
Ingredients
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1cupmarinara sauce, warmed
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6frozen fully cooked Italian meatballs, thawed and halved
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1(8 ounce) packagecrescent dough sheet (such as Pillsbury®)
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6tablespoonsfinely shredded Italian-style cheese
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1egg, beaten
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1tablespoongrated Parmigiano-Reggiano cheese, or to taste
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
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Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
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Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
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Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
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Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories850 | |
| % Daily Value * | |
| Total Fat 47g |
61% |
| Saturated Fat 16g |
79% |
| Cholesterol 184mg |
61% |
| Sodium 1753mg |
76% |
| Total Carbohydrate 68g |
25% |
| Dietary Fiber 4g |
13% |
| Total Sugars 19g |
|
| Protein 33g |
67% |
| Vitamin C 3mg |
3% |
| Calcium 269mg |
21% |
| Iron 6mg |
32% |
| Potassium 678mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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