Meatball Poppers

By keenan

Ingredients

• 12 cooked turkey meatballs
• 1 cup well-drained sauerkraut (squeeze to drain)
• 1/2 cup shredded Swiss cheese (2 oz)
• 1/3 cup shredded Parmesan cheese (2 oz)
• 2 tablespoons Thousand Island dressing
• 1/8 teaspoon salt
• 2 teaspoons Caraway Seed
• 2 cans (8 oz each) crescent dinner rolls (16 rolls)
• 1 Egg, well beaten

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 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.

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.
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.

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.

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