Cheesy Italian Meatball Pockets

Rating: 3.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 67% DV; carbohydrates 67.7g 22% DV; fat 47.2g 73% DV; cholesterol 184.1mg 61% DV; sodium 1752.6mg 70% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

carolcook
Rating: 4 stars
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
Rating: 3 stars
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 Positive Least Positive Newest
Amy
Rating: 3 stars
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
carolcook
Rating: 4 stars
04/22/2019
Good quick dinner. Not for company. Hard to stretch dough around meatballs without crescent rolls coming apart. Read More
Chuck Batherson
Rating: 4 stars
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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