Maybe it’s the shape of the meatballs peeking out from under the pinched Crescent dough. Maybe it’s the idea of serving meatballs as “finger food”. I can’t say for sure, but this recipe struck me as perfect Super Bowl Food.
I don’t know about you, but I like meatballs as part of a party buffet. The idea of meatballs that have been transformed into bite-size finger food thrills me to no end. Serve with a little pasta sauce, and you are all set. Better yet, pair these up with some Mozzarella Sticks. Yeah, now we’re talking delicious finger foods.
Pull-Apart Crescent Meatball Sliders
16 frozen Italian Meatballs (1/2 oz each)
1 can (8 oz) refrigerated Crescent Rolls
1 cup shredded Mozzarella Cheese (4 oz)
1/2 cup Tomato Basil Pasta Sauce
2 tablespoons Butter, melted
1 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
2 tablespoons grated Parmesan Cheese
Heat oven to 350 degrees. Line large rimmed baking sheet with parchment paper. Set aside. Cook the meatballs in microwave as directed on package; set aside to cool slightly.
Unroll and separate dough into 2 long rectangles (four triangles per rectangle). Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14-inch by 4-inch rectangle.
Sprinkle mozzarella cheese down center of each dough rectangle. Space 8 meatballs evenly over the cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal. With table knife, score dough between meatballs.
In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center. While the sliders bake, gently warm the remaining pasta sauce.
Serve sliders with warmed pasta sauce for dipping.