I got this recipe from my good friend, Courtney. She didn’t know the name of it, so Adam named it ‘Meatball Love’.
2 (8 oz. each) cans Pillsbury crescent dinner rolls
16 (1 ½ inch) frozen fully cooked Italian meatballs (about ½ lbs) thawed, halved
1 c. tomato basil spaghetti sauce
4 oz. shredded mozzarella cheese
1 egg, slightly beaten
¼ c. grated parmesan cheese
1. Preheat oven to 350°. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles; place on sprayed cookie sheets. Firmly press perforations to seal.
2. Place 4 meatball hales lengthwise down center of each rectangle. Top each with 2 Tbsp. spaghetti sauce and 2 Tbsp. mozzarella cheese.
3. With scissors or sharp knife, make cuts 1” apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg. Sprinkle with parmesan cheese.
4. Bake for 15 to 20 minutes or until golden brown.
Yield: 8 sandwiches