Name: Cheesy Italian Meatball Pockets
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Marinara sauce, warmed - 1 cup; Frozen fully cooked Italian meatballs, thawed and halved - 6; Crescent dough sheet (such as Pillsbury®) - 1 (8 ounce) package; Finely shredded Italian-style cheese - 6 tablespoons; Egg, beaten - 1; Grated Parmigiano-Reggiano cheese, or to taste - 1 tablespoon

Ingredients for - Cheesy Italian Meatball Pockets

1. Marinara sauce, warmed 1 cup

2. Frozen fully cooked Italian meatballs, thawed and halved 6

3. Crescent dough sheet (such as Pillsbury®) 1 (8 ounce) package

4. Finely shredded Italian-style cheese 6 tablespoons

5. Egg, beaten 1

6. Grated Parmigiano-Reggiano cheese, or to taste 1 tablespoon

How to cook deliciously - Cheesy Italian Meatball Pockets

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.