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Pull-Apart Crescent Meatball Football Sliders

  • 15–20 minutes prep time
  • 55 minutes cook time
  • Serves 16
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  • Ingredients

    • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
    • 1 cup shredded mozzarella cheese (4 oz)
    • 1/2 cup tomato basil pasta sauce (from 28-oz jar)
    • 2 tablespoons butter, melted
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon garlic powder
    • 2 tablespoons grated Parmesan cheese
    • 8 oz. cream cheese
    • Frosting bag or ziplock bag
  • Directions

    1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
    2. Thaw meatballs in microwave according to package; set aside to cool slightly.
    3. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14×4-inch rectangle.
    4. Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
    5. Pull both sides of dough up and between each meatball; press together to seal.
    6. With table knife, score dough between meatballs.
    7. In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
    8. Bake 26 to 30 minutes or until dough is deep golden brown.
    9. Let sliders cool for 10 minutes. While they are cooling, fill frosting bag with cream cheese. Pipe “football laces” over meatballs. Serve with marinara for dipping.