CHEESY ITALIAN MEATBALL POCKETS
This copycat stuffed pocket recipe is filled with Italian meatballs coated in marinara sauce and topped with a blend of Italian cheeses and encased in crescent dough.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
- Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
- Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
- Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
- Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.
Nutrition Facts : Calories 849.9 calories, Carbohydrate 67.7 g, Cholesterol 184.1 mg, Fat 47.2 g, Fiber 3.6 g, Protein 33.4 g, SaturatedFat 15.7 g, Sodium 1752.6 mg, Sugar 19.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
