Italian Meatball Hoagie Braids

Preparation time
15 mins
Cooking time
35 mins
Difficulty
easy
Serves
8 people
Lunch
Italian Meatball Hoagie Braids

Italian Meatball Hoagie Braids.

Your kids will love these cheesy, easy-to-handle hot meatball sandwiches!

Italian Meatball Hoagie Braids

Ingredients

  • 2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
  • 16 frozen cooked Italian-style meatballs, 1 to 1 1/2 inch (from 16-oz bag), thawed, halved
  • 1 cup tomato-basil pasta sauce
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 egg, slightly beaten
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray.
  2. If using crescent rolls: Unroll dough; separate into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles. Place rectangles on cookie sheets.
  3. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
  4. Bake 15 to 20 minutes or until golden brown.
http://legenrecipes.com/recipe/italian-meatball-hoagie-braids/

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