ITALIAN MEATBALL HOAGIE BRAIDS

Italian Meatball Hoagie Braids image

Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 35m

Yield 8

Number Of Ingredients 6

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Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
1 cup tomato-basil pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Steps:

Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 8 g, TransFat 3 1/2 g