CHEESEBURGER PULL APART BREAD RECIPES

Name: Pull-Apart Crescent Meatball Sliders
Prep time: 25 min
Total time: 55 min
Yield: 16
Ingredients: 16 frozen Italian meatballs (1/2 oz each); 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 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

PULL-APART CRESCENT MEATBALL SLIDERS RECIPE - PILLSBURY.COM

Pull-Apart Crescent Meatball Sliders Recipe - Pillsbury.com image

These yummy Pull-Apart Meatball Sliders are easy to put together and use ingredients you probably already have in your fridge and pantry. Transform frozen meatballs, pasta sauce, and Pillsbury™ Crescents into cheesy handheld sliders that work great as a family meal or a comforting appetizer.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 8

Ingredients

16 frozen Italian meatballs (1/2 oz each)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
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

Steps:

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. 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 14x4-inch rectangle.
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.
Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
With table knife, score dough between meatballs.
In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.

Nutrition Facts : Calories 110 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 2 g, TransFatContent 0 g

BACON-CHEESEBURGER MINI MEAT LOAVES RECIPE - PILLSBURY.COM

Bacon-Cheeseburger Mini Meat Loaves Recipe - Pillsbury.com image

These muffin-tin meatloaves prove that good things come in small packages; when that package includes both meatloaf and bacon cheeseburgers, you can be sure that even the picky eaters will go back for seconds.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 8

Ingredients

7 slices bacon, crisply cooked, crumbled
1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1/4 cup milk
1 egg
1/4 teaspoon pepper
1/4 cup ketchup
3 slices Cheddar cheese, cut into quarters

Steps:

Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray. Reserve 1/4 cup bacon for topping.
In large bowl, mix remaining bacon, beef, bread crumbs, milk, egg and pepper until well mixed. Divide mixture among muffin cups (about 1/4 cup each), pressing evenly into cups.
Bake 13 to 16 minutes or until meat thermometer inserted in center of loaves reads 160°F. Brush loaves with ketchup. Top each meat loaf with 1 quartered cheese slice. Bake 1 to 2 minutes longer or until cheese just melts. Top with reserved bacon.

Nutrition Facts : Calories 140 , CarbohydrateContent 5 g, CholesterolContent 50 mg, FatContent 0 , FiberContent 0 g, ProteinContent 11 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Mini Meat Loaf, SodiumContent 270 mg, SugarContent 1 g, TransFatContent 0 g

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