"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

MEATBALL POPPERS Recipe

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This recipe for MEATBALL POPPERS, by , is from The Vaira / Vadeboncoeur Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Simone vadeboncoeur

Category:
Category:

Ingredients:  
Ingredients:  
12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
1 cup well-drained sauerkraut (squeeze to drain)
½ cup shredded Swiss cheese (2 oz)
⅓ cup shredded Parmesan cheese (2 oz)
2 tablespoons Thousand Island dressing
⅛ teaspoon salt
2 teaspoons McCormick® Caraway Seed
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)
1 LAND O LAKES® Egg, well beaten

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
24 meatballs
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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