Cheesy Italian Meatball Pockets

Name: Cheesy Italian Meatball Pockets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
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 egg, beaten; 1 tablespoon grated Parmigiano-Reggiano cheese, or to taste

Rating: 3.75 stars

4 Ratings
4 Reviews
2 Photos

This copycat stuffed pocket recipe is filled with Italian meatballs coated in marinara sauce and topped with a blend of Italian cheeses and encased in crescent dough.

By Kim's Cooking Now

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Recipe Summary test

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

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 egg, beaten
1 tablespoon grated Parmigiano-Reggiano cheese, or to taste

Directions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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Step 2
Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

Nutrition Facts

Per Serving:

850 calories; protein 33.4g; carbohydrates 67.7g; fat 47.2g; cholesterol 184.1mg; sodium 1752.6mg. Full Nutrition

Reviews (4)

Most helpful positive review

carolcook

04/22/2019

Good quick dinner. Not for company. Hard to stretch dough around meatballs without crescent rolls coming apart. Read More

Most helpful critical review

Amy

04/10/2019

I really thought this was going to be better than it was. First I am not sure they even make Parmigiana-Reggiano cheese - searched my grocery store high and low and there was none to be found. So I just chose to use plain Parmesean cheese. I thought I could just use crescent dough but not really. The slits where you would normally separate them into rolls come open once it is full of ingredients even after being pinched together multiple times. It doesn't say in the recipe to roll out the crescent dough so I didn't but then it was impossible to get 6 meatball halves onto the dough. I could only fit 5 and still get the top half of the dough on top and sort of pinch it shut. I did make a second batch with a crescent "sheet" which is different from the rolls. I tried rolling it out but it didn't make a difference. I still could only fit 5 meatball halves. When it cooked the dough expanded and the finished product was mostly all dough with a little bit of meat in the middle. My kids thought it was ok too bready although the dough did taste good. Even though I had lightly floured the surface it was tough to get the finished rectangles off the counter and onto the parchment paper. I am not going to rush to make this again. Read More

4 Ratings

5 star values: 0
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Amy

04/10/2019

carolcook

04/22/2019

Good quick dinner. Not for company. Hard to stretch dough around meatballs without crescent rolls coming apart. Read More

Chuck Batherson

04/13/2019

It was pretty good. It should be made for a lunch. A little lite for a dinner. It talks about cutting them into triangles but it seems that rectangles would be just as easy. You could cut the marinara in half if you wanted to. Read More

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All Reviews for Cheesy Italian Meatball Pockets

- of Reviews

Cheesy Italian Meatball Pockets

Servings Per Recipe: 2
Calories: 849.9

% Daily Value *

protein: 67 %

carbohydrates: 22 %

dietary fiber: 14 %

sugars:

fat: 73 %

saturated fat: 78 %

cholesterol: 61 %

vitamin a iu: 19 %

niacin equivalents: 69 %

vitamin b6: 23 %

vitamin c: 5 %

folate: 9 %

calcium: 27 %

iron: 33 %

magnesium: 19 %

potassium: 19 %

sodium: 70 %

thiamin: 8 %

calories from fat:

*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.