Easy Meatball Poppers

By Coppermouse

Ingredients

• 1 tube Pillsbury Crescents Dough
• 16 appetizer-size Italian-style meatballs (precooked, and defrosted if frozen)
• 1 tbsp unsalted butter
• fine sea salt

Preparation

Step 1

Preheat oven to 375. Line a baking sheet with aluminum foil.
2. Unroll the Crescent dough on a baking sheet. Using a pizza cutter, cut the dough diagonally criss-crossing the perforations. Basically, you are cutting each pre-cut triangle in half.
3. Working with one piece of dough at a time, roll each meatball up, completely covering the surface. Place on the prepared baking sheet in four rows of four.
4. Melt the butter. Use a pastry brush to brush it on the tops of the meatballs. Sprinkle with fine sea salt (Kosher salt will be fine, if you don't have sea salt).
5. Bake for 10 minutes. Turn the pan and bake for 2-3 more minutes until golden. Serve immediately