Rachel Meatball Poppers

By HeatherS

Ingredients

• 12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
• 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) Pillsbury® refrigerated crescent dinner rolls (16 rolls)
• 1 Egg, well beaten

Details

Servings 24

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.

2 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.

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-inch 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 teaspoon caraway seed.

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


Serving (1 popper)Calories 130(Calories from Fat 70),Total Fat 7g(Saturated Fat 2 1/2g,Trans Fat 1g),Cholesterol 25mg;Sodium 360mg;Total Carbohydrate 10g(Dietary Fiber 0g,Sugars 2g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 4.00%;Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;1 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet.