I developed this recipe to get rid of the last two overripe plantains in my fruit bowl.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup marinara sauce, warmed
- 6 frozen fully cooked Italian meatballs, thawed and halved
- 1 (8 ounce) package crescent dough sheet (such as Pillsbury®)
- 6 tablespoons finely shredded Italian-style cheese
- 1 egg, beaten
- 1 tablespoon grated Parmigiano-Reggiano cheese, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
- 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.
- 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.
- 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.
- Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.
Nutrition Facts
| Calories | 850 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 184 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 16 g |
| Sodium | 1753 mg |
| Sugars | 19 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
It was tasty.,and makes more than I thought it would. ( Made a double batch but didn’t need to.) We paired it with a salad for a quick family dinner. ( Family of 2.) Next time I will lightly roll the dough and use the triangle shapes that are already cut in the dough so we’ll have more, smaller pieces. You may also want more marinara than the recipe calls for. Overall it was a big hit!
Good, quick dinner. Not for company. Hard to stretch dough around meatballs without crescent rolls coming apart.
It was pretty good. It should be made for a lunch. A little lite for a dinner. It talks about cutting them into triangles, but it seems that rectangles would be just as easy. You could cut the marinara in half if you wanted to.