Rachel Meatball Poppers

Found on Pillsbury

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 McCormick® Caraway Seed

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)

1

LAND O LAKES® Egg, well beaten

DIRECTIONS

• 1Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
• 2Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
• 3Unroll 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.
• 4Place 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.
• 5Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.

High Altitude (3500-6500 ft)

High Altitude Directions