Meatball Poppers

Meatball Poppers Recipe Ingredients: 12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag) 1 cup well-drained sauerkraut (squeeze to drain) 1/2 cup shredded Swiss cheese (2 oz) 1/3 cup shredded Parmesan cheese (2 oz) 2 tablespoons Thousand Island dressing 1/8 teaspoon salt 2 teaspoons caraway seed 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls) 1 EGGLAND’S BEST egg, well beaten How do I make it? 1. Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray. 2. Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended. 3. Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup. 4. Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed. 5. Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm. source: http://www.buzzfeed.com/pillsbury/the-super-bowl-grub-bible-2pec#