Ingredients
16meatballs,small, about 1-inch in size, cooked, cooled
1crescent dough roll
⅓cupcheddar cheese,shredded
Italian seasoning
tomato sauce,for serving
Preparation
Preheat the oven to 375 degrees F.
Unroll the crescent dough, then cut each triangle in half. There should be 16 halves.
Place about ½ tablespoon of the shredded cheese into one of the triangles, then top each with a meatball.
Wrap the dough around the meatball, gently stretching as needed. Pinch the seams closed, then roll the dough into a ball with hands.
Roll the wrapped meatballs into the remaining cheese, then roll to smooth and help the cheese to stick.
Sprinkle each meatball with a pinch of Italian seasoning.
Place on a parchment-lined pan.
Bake for 12 to 14 minutes or until browned.
Serve hot with tomato sauce, and enjoy!
