One of my favorite things about Facebook today is the timelapse recipe videos. Everything looks so delicious! While I’m always excited to try new recipes, the videos make it easy for me to follow the steps and see what the dish will look like from start to finish. That’s why I was excited to see the video recipe for Cheesy Meatball Bites on the Butter With A Side Of Bread’s Facebook Page.
We love meatball sandwiches around here and I thought this looked like a delicious twist. You can watch the recipe video here.
I gave the recipe a try and we liked it all so much, I made it twice in two days! I tweaked it a bit to suit our tastes as you’ll see below by removing a step and adding more of everything except the meatballs.
This recipe is simple, flavorful, and delicious and can be enjoyed year round. I’ve added it to our list of favorites and Dave and the kids are already asking me to make it again!
Easy Meatball Crescent Cups
- 2 cans (8 oz) of refrigerated crescent rolls
- 1 cup of pasta or pizza sauce
- 1 cup of shredded mozzarella cheese
- 24 frozen meatballs
- Preheat the oven to 375 degrees. Spray two large muffin tins with cooking spray.
- Open the crescent rolls and place one triangle in each muffin cup folding it to cover the bottom and pressing it lightly around the sides for a good fit. Some of the crescent roll dough may stick up above the cup.
- Place a large spoonful of pizza or spaghetti sauce in each muffin cup on top of the dough. We found the more sauce the better.
- Sprinkle a generous amount of shredded cheese on top of the sauce in each cup. As with the sauce, we found the more cheese we added the better it was.
- Put on meatball in the center of each cup and top with more shredded cheese.
- Place tins in the oven for 10 minutes and remove wwhen crescent rolls are lightly browned.
- Serve warm and enjoy!
This amount is great for a family of four or more. You can cut the recipe in half for one muffin tin. While we didn’t have many leftovers, I couldn’t figure out how to reheat the ones we did have without them turning a bit soggy. They are still delicious, but need to be eaten with a fork and knife. If anyone has tips on how to prevent this, I’m all ears. Thanks!
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