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Cheesy Italian Meatball Pockets

Rated as 3.75 out of 5 Stars
8k

"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 850
Original recipe yields 2 servings

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
  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.
  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.
  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.
  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; 47.2 67.7 33.4 184 1753 Full nutrition

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Reviews

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

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...

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....