2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
16 frozen cooked Italian-style meatballs, 1 to 1 1/2 inch (from 16-oz bag), thawed, halved
1 cup tomato-basil pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. If using crescent rolls: Unroll dough; separate into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal and make them a little bigger by pressing out some.
Place 4 meatball halves facing upwards lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce. Sprinkle mozzarella cheese on top of each meatball. With sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. (Make sure you don't get sauce on the part you have to cut into strips!)
Bake 15 to 20 minutes or until golden brown. Very easy and so delicious!!! My family loves this meal!
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