PILLSBURY PULL APART 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

CRESCENT DOG PULL-APART WREATH RECIPE - PILLSBURY.COM

Crescent Dog Pull-Apart Wreath Recipe - Pillsbury.com image

This easy mini sausage wreath comes together in minutes, then usually disappears just as quickly.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 20 minutes

Yield 15

Number Of Ingredients 4

Ingredients

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
30 cocktail-size smoked link sausages (from 14-oz package)
1 egg, beaten
Grape tomatoes, halved, and Italian (flat-leaf) parsley, cut into sprigs for garnish, if desired

Steps:

Heat oven to 375°F. Line large cookie sheet (without sides) with cooking parchment paper. Unroll dough on work surface. Press into 13x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 15 squares (about 2 1/2 inches each). Cut each square diagonally in half to make 30 triangles.
Place sausage on short side of dough triangle, and roll up. Place in circle with sides touching on ungreased cookie sheet with every other wrapped sausage extending out slightly. Leave about 6 inches for opening in center of wreath.
Brush dough with beaten egg. Bake 12 to 15 minutes or until golden brown. Garnish with tomatoes and parsley. Serve with ketchup, barbecue sauce or honey mustard, if desired.

Nutrition Facts : Calories 120 , CarbohydrateContent 8 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 1 g, TransFatContent 0 g

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