Italian Meatball Hoagie Braids

By trf0ster

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

Prep Time: 15 Min Total Time: 35 Min Makes: 8 sandwiches

Ingredients

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless 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

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

High Altitude (3500-6500 ft):
Bake 18 to 23 minutes.