Ingredients
12
refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
1
cup well-drained sauerkraut (squeeze to drain)
1/2
cup shredded Swiss cheese (2 oz)
1/3
cup shredded Parmesan cheese (2 oz)
2
tablespoons Thousand Island dressing
1/8
teaspoon salt
2
teaspoons caraway seed
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
egg, well beaten
Preparation
Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.
