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Meatball-Stuffed Crescent Rolls

Rated as 4 out of 5 Stars

"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!"
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50 m servings 56
Original recipe yields 48 servings (48 small rolls)


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  1. Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
  2. Mix ground turkey with onion, onion soup mix, parsley, garlic, salt, and pepper. Form mixture into about 48 small meatballs.
  3. 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.
  4. Repeat with the second roll of crescent dough and remaining meatballs. Whisk egg in a bowl. Brush egg wash over each roll.
  5. 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

Per Serving: 56 calories; 2.9 4.3 2.7 11 157 Full nutrition

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I omitted the salt, because I was concerned it would be too salty from the onion soup mix. I would chop the onion even smaller next time. They are good, but need a sauce. I tried mustard, but ne...