Meatball Poppers

Meatball Poppers

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  • Prep Time


  • Total Time


  • Servings



  • 12

    refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)

  • 1

    cup well-drained sauerkraut (squeeze to drain)

  • ½

    cup shredded Swiss cheese (2 oz)

  • cup shredded Parmesan cheese (2 oz)

  • 2

    tablespoons Thousand Island dressing

  • teaspoon salt

  • 2

    teaspoons McCormick® Caraway Seed

  • 2

    cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)

  • 1

    LAND O LAKES® Egg, well beaten


1 Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray. 2 Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended. 3 Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup. 4 Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed. 5 Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm. 1 Serving (1 popper)Calories 130(Calories from Fat 70),Total Fat 7g(Saturated Fat 2 1/2g,Trans Fat 1g),Cholesterol 25mg;Sodium 360mg;Total Carbohydrate 10g(Dietary Fiber 0g,Sugars 2g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 4.00%;


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