No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 6 servings The following items or measurements are not included below: 38 ounces meatballs |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Wrapped Meatballs
By: knitaholic
Mar 20, 2008
This came from the coupon insert section in one of the many magazines I get each month. This would make a very easy, but crowd-pleasing appetizer.
SERVES 6 , 32 meatballs
Ingredients
- 1 (38 ounce) bag italian meatballs (use 1/2 the bag)
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 1 cup parmesan cheese
- 3 cups pasta sauce, for dipping
Directions
1
Thaw meatballs. On an ungreased baking sheet, separate crescent rolls iinto 8 pieces. Cut each piece in half to form 2 narrow triangles.2
Place a meatball onto each crescent triangle; pull up corners of roll, wrapping the meatball.3
Bake at 375 degrees for 11-13 minutes.4
If desired, sprinkle cheese on wraps while still warm.5
Serve with pasta sauce for dipping.
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- Course > Appetizers
- Preparation > Time to Make > < 30 mins
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