Name: Meatball Stuffed Crescent Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 slices bread (remove the crusts, I use day old Italian); 1/2 pound ground beef* (70-77% lean); 1 large egg; 1/4 cup freshly grated Parmesan cheese; 1/2 teaspoon parsley; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1 clove garlic minced; 1 unbaked pie crust (homemade or store bought); 1 cup shredded Fontina/ Gruyere or firm mozzarella cheese; 2-3 tablespoons extra Parmesan cheese for topping; 1-2 tablespoon milk or olive oil

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These Meatball Stuffed Crescent Rolls make the perfect appetizer, a simple pie crust filled with a classic Italian meatball filling then rolled and baked. So good you want to serve them even as a main dish.

I learned of this recipe years ago at the meat counter of one of go to grocery stores. I used my classic meatball recipe and instead of sliced cheese I decided to shred some creamy Fontal cheese.

Recipe Ingredients

Bread – 2 slices
Ground Beef – you can use a mixture of ground pork and ground beef
Egg
Parmesan Cheese – it’s always best to grate your own
Parsley – freshly minced
Basil
Oregano
Salt
Garlic – 1 or 2 cloves minced
Pie crust – you can make your own or use a store bought pie crust
Fontina Cheese – you can also use firm mozzarella cheese or gruyere

What is the best pie crust to use?

I usually buy a store bought crust or crescent roll dough, but if you prefer to make your own then these are a few recipes that would work well, Italian Savory Pie Crust or this Greek Yogurt Flaky Pie Crust. If you like a really flaky crust the I’m sure Puff Pastry would be delicious.

How to make Stuffed Crescent Rolls

In a small bowl soak the bread in water or milk for 2 or 3 minutes, then squeeze out the excess moisture and crumble into small crumbs, place them in a medium bowl, add the ground beef, the egg, 1/4 cup Parmesan, parsley, basil, oregano, salt and garlic. Combine well with clean hands.

Making the meatball mixture in a glass bowl.

Roll out the pie crust and evenly spread the meatball mixture on top, sprinkle with the shredded cheese.

Spreading the mixture and topping with shredded cheese on the pie dough.

Cut the pie into 8-10 wedges, roll each wedge up starting from the wider end.

Cutting the pie and rolling up the crescents.

Shape the rolled dough into a crescent shape and place it on the prepared baking sheet. Brush with milk or olive oil and sprinkle with freshly grated Parmesan cheese if desired. Bake in the oven approximately 30 minutes or until golden. Serve immediately.

Crescents on the cookie sheet ready for baking.

What is the best sauce to serve them with?

I love to serve them with a simple tomato sauce, you can make your own or use your favourite store bought. If I serve them as a main dish then they are perfect with a simple salad or your choice of vegetable.

How to store Stuffed Crescent Rolls

Any leftovers should be stored in an airtight container and refrigerated. They will keep for up to 3-5 days in the fridge. They can be reheated in a low oven or microwave.

How to freeze them

Freeze the extra completely cooled crescents in a freezer safe bag or container. They will keep for up 1 month in the freezer. Thaw them in the fridge overnight and re-heat in a low oven or microwave before serving.

You decide how big you want them, I made some quite small, which makes the perfect appetizer, a little bigger and dinner is served. Buon Appetito!