Cheesy Italian Meatball Pockets
Ingreadient
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1 cup marinara sauce, warmed
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6 frozen fully cooked Italian meatballs, thawed and halved
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1 (8 ounce) package crescent dough sheet (such as Pillsbury®)
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6 tablespoons finely shredded Italian-style cheese
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1 egg, beaten
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1 tablespoon grated Parmigiano-Reggiano cheese, or to taste
Direction
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
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Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
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Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
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Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
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Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.
