Meatball Poppers

By JanetLynn198

Ingredients

• 12 thawed turkey meatballs
• 1 cup well-drained sauerkraut
• 1/2 cup shredded swiss cheese
• 1/3 cup shredded parmesan cheese
• 2 tbsp thousand island dressing
• 1/8 tsp salt
• 2 tsp caraway seed
• 2 cans crescent dinner rolls (16total)
• 1 egg, well beaten

Details

Servings 24

Preparation

Step 1

1. Heat oven to 350F. Lightly spray 24 muffin cups.

2. Cut each meatball in half; set aside. In a small bowl, mix sauerkraut, cheeses, dressing, salt and 1 tsp 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" 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 tsp caraway seed.

5. Bake 12-18 mins or until golden brown. Immediately remove from pan to cooling rack; cool 5 mins. Serve warm.