CHEDDAR MEATBALL POPPERS
Cook Time 14 minutes
Total Time 24 minutes
These are easy to make and everyone loves them! Whether it’s hungry kids after school or unexpected neighbors popping by to say hello, these are the perfect snack to serve!
- 16 small meatballs cooked and cooled (about 1″)
- 1 roll Crescent dough
- 1/3 cup shredded cheddar cheese
- Italian seasoning
- tomato sauce for serving
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Preheat oven to 375 degrees.
Unroll crescent dough and cut each triangle in half. You should have 16 halves.
Place about 1/2 tablespoon of shredded cheese into one of the triangles. Top with a meatball. Wrap the dough around the meatball gently stretching as needed. Pinch the seams closed and roll into a ball in your hands.
Roll the wrapped meatballs into the remaining cheese and roll in your hands to smooth and help cheese stick. Sprinkle each with a pinch of italian seasoning.
Place on a parchment lined pan and bake 12-14 minutes or until browned. Serve hot with tomato sauce.
, Fat: 8g
, Saturated Fat: 3g
, Cholesterol: 25mg
, Sodium: 72mg
, Potassium: 84mg
, Carbohydrates: 1g
, Protein: 6g
, Vitamin A: 0.9%
, Vitamin C: 0.2%
, Calcium: 3.8%
, Iron: 1.8%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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