Meatball Poppers

By Eyeleen

Ingredients

• 12 Meatballs see meatball recipe or buy premade
• meatballs
• 1/4 cup Onion, chopped use dry chopped onion, as much as I think
• 1/3 cup Parmesan shredded
• 2 tblspn Thousand island sauce
• 1/8 teaspoon Salt
• 2 cans Crescent rolls 8 oz cans
• 1 ea Egg
• 1 ea Spaghetti Sauce Use in the popper if I feel like it, not mandatory
• 1/2 cup Cheddar or Mozarella shredded

Preparation

Step 1

Preheat oven to350 degrees.

Lightly spray a 24 muffin cup pan with no stick cooking spray.

Cut each meatball in half and set aside.

In a small bowl, mix the cheeses, dressing, and salt until well blended.

Unroll both cans of the crescent dough and separate into 8 rectangles. Press perforations to seal.

Cut each rectangle into 3 equal pieces.

Press each piece into a 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, with the flat side down, into the center of each cup.

Spoon 2 rounded teaspoons of the cheese mixture onto the 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 salt & pepper.

Bake 12 to 18 minutes or until golden brown.

Immediately remove from pan to cooling rack.

Cook 5 minutes.

Serve warm.