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My review
Cheesy Italian Meatball Pockets
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Kim's Cooking Now
"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."
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Ingredients
30 m servings 850Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- 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.
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Reviews
Read all reviews 3Most helpful
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Newest
4/22/2019
Good, quick dinner. Not for company. Hard to stretch dough around meatballs without crescent rolls coming apart.
4/12/2019
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 m...
4/9/2019
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....