Meatball Poppers
The best appetizer recipes are quick, tasty bites that are hearty, but not too filling. Meatball Poppers are exactly that! They're meatball-filled crescent rolls that everyone at your next party will love. A little Parmesan cheese gives the poppers some saltiness, while the sauerkraut provides a tangy balance. This recipe is crazy easy because you can buy most of the components pre-made from the grocery store, like the crescent rolls and the meatballs. Of course, you can also make your own if you prefer. Either way, these savory bite-sized rolls are sure to please a crowd.
Ingredients
- 12 refrigerated or frozen (thawed) cooked meatballs
- Sauerkraut
- 1 cup shredded Parmesan cheese
- 2 tablespoon Thousand Island dressing
- Caraway seeds
- 2 (8-ounce) cans crescent dinner rolls
- 1 egg, well beaten
- Cooking spray
Instructions
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Preheat oven to 350 degrees F. Lightly spray 24 regular-size muffin cups with cooking spray.
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Cut each meatball in half; set aside. In a small bowl, mix sauerkraut, cheese, dressing, salt and 1 teaspoon of the caraway seed until well blended.
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Unroll both cans of crescent dough; separate into 8 rectangles. Firmly seal perforations. Cut each rectangle into 3 equal pieces. Press each piece into 2 x 4 inch rectangle.
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Gently press 1 rectangle into the bottom and up the side of each muffin cup, leaving both ends hanging over side of cup.
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Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons of the sauerkraut mixture onto each meatball. Bring the ends of dough up over the filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough and sprinkle with remaining 1 teaspoon caraway seed.
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Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.