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

These ground turkey meatballs stuffed in crescent rolls are perfect appetizers for any party! They need a little extra time to make, but they are delicious!


Recipe Summary

30 mins
20 mins
50 mins
48 small rolls


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.

  • Mix ground turkey with onion, onion soup mix, parsley, garlic, salt, and pepper. Form mixture into about 48 small meatballs.

  • Open 1 package of crescent rolls, keeping the other refrigerated. Separate dough along dotted lines. Cut each triangle into thirds. Place a meatball in the middle of each, stretch and wrap the dough around it, and pinch to seal. Place stuffed rolls seam-side down onto one of the prepared cookie sheets.

  • Repeat with the second roll of crescent dough and remaining meatballs. Whisk egg in a bowl. Brush egg wash over each roll.

  • Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads at least 160 degrees F (71 degrees C), 20 to 25 minutes. Serve warm.

Cook's Notes:

Keep crescent rolls in fridge until ready to use - they are much easier to work with when cold.

You can freeze the baked rolls and reheat until warmed through, about 20 minutes at 325 degrees F.

Nutrition Facts

56 calories; protein 2.7g; carbohydrates 4.3g; fat 2.9g; cholesterol 11.1mg; sodium 156.7mg. Full Nutrition