Meatball Stuffed Crescent Rolls

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.

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

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

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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. 

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!

More easy appetizers

• Savory Parmesan Cookies
• Easy Double Cheese Mozzarella Balls
• Baked Ricotta

Meatball Stuffed Crescent Rolls

Rosemary Molloy

Meatball Stuffed Crescent Rolls, a perfect appetizer or dinner recipe, fast, easy and cheesy. Ground Beef never tasted so good.

5 from 1 vote

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Appetizer, Main Dish

Cuisine Italian

Servings 8 crescents

Calories 286 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

MEATBALL FILLING

• 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

*You can use half ground beef and half ground pork if you prefer.

EXTRAS

• 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

Instructions

 

• Pre-heat oven to 350°. Line a large cookie sheet with parchment paper.
• 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.
• Roll out the pie crust, prick the dough with a fork, evenly spread the meatball mixture on top, sprinkle with the shredded cheese. Cut the pie into 8-10 wedges, roll each wedge up starting from the wider end. 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. Enjoy!

Video

Notes

You can add a dipping sauce with your favorite Tomato sauce or serve plain.

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.

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.

Nutrition

Calories: 286kcalCarbohydrates: 14gProtein: 14gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 421mgPotassium: 143mgFiber: 1gSugar: 1gVitamin A: 233IUVitamin C: 1mgCalcium: 243mgIron: 2mg

Keyword meatball crescent rolls, meatball stuffed crescent rolls, savory crescent rolls, stuffed crescent rolls

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