This is an easy, silverware-optional meal. One can of crescent rolls should make enough for 2 or 3, but is easily doubled.
Ingredients
1 (8oz) can Pillsbury crescent rolls
1/2 of an 8oz jar of Classico basil pesto
20 or so frozen meatballs, halved - I use Rosina Italian-style, yummm
Parmesan and/or mozzerella cheeses
Directions
Preheat oven to 375.
Cook meatballs for about 20 minutes in covered skillet on stovetop - add a little olive oil at the beginning so they don't stick. Stir occasionally. Once cooked thoroughly, cut meatballs in half.
Unroll the crescent rolls and lay them flat on a baking sheet. Spread a layer of pesto on each crescent roll. Top with meatball halves - you'll eventually need to roll the smallest/pointy end to the bottom of the roll, so place about 4 halves in the body of each roll. Top with parmesan and/or mozzarella cheese(s).
Roll the small end to the bottom of the roll and press to fuse (see photo below).
Bake about 11-13 minutes, until crescent rolls are golden brown.
Ingredients
1 (8oz) can Pillsbury crescent rolls
1/2 of an 8oz jar of Classico basil pesto
20 or so frozen meatballs, halved - I use Rosina Italian-style, yummm
Parmesan and/or mozzerella cheeses
Directions
Preheat oven to 375.
Cook meatballs for about 20 minutes in covered skillet on stovetop - add a little olive oil at the beginning so they don't stick. Stir occasionally. Once cooked thoroughly, cut meatballs in half.
Unroll the crescent rolls and lay them flat on a baking sheet. Spread a layer of pesto on each crescent roll. Top with meatball halves - you'll eventually need to roll the smallest/pointy end to the bottom of the roll, so place about 4 halves in the body of each roll. Top with parmesan and/or mozzarella cheese(s).
Roll the small end to the bottom of the roll and press to fuse (see photo below).
Bake about 11-13 minutes, until crescent rolls are golden brown.
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