PULL-APART CRESCENT MEATBALL SLIDERS RECIPE - PILLSBURY.COM
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
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
MEATBALL-STUFFED GARLIC BREAD SLIDERS | ALLRECIPES
We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Beef
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 18 rolls
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
- Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
- Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
- Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
- Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
- Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
- Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.
Nutrition Facts : Calories 399.6 calories, CarbohydrateContent 45.6 g, CholesterolContent 78.3 mg, FatContent 9.8 g, FiberContent 2.6 g, ProteinContent 21 g, SaturatedFatContent 8.3 g, SodiumContent 653.9 mg, SugarContent 1.6 g
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- 1. Heat a medium-sized skillet over medium heat and add the olive oil. When hot, add the onion and the garlic and cook until translucent, about 6 to 8 minutes. Season with salt and pepper and remove from the heat and cool completely. 2. Place the breadcrumbs in a small bowl and cover with the milk. Let sit for 2 to 3 minutes. 3. Place the beef and pork into a large mixing bowl. Add the parsley, eggs, breadcrumb mixture, cooled onions and garlic, and the 1/2 cup of Parmesan cheese. Season with salt and pepper and form into 12 meatballs. 4. Heat a large, low-sided sauce pot, add the tomato sauce, and bring to a simmer. Gently add the meatballs and cover, simmering until cooked through, about 20-25 minutes. 5. Preheat the broiler to low. 6. Split the entire package of rolls in half lengthwise and place both halves with the cut sides up on a baking sheet and toast for about a minute until golden, 1 to 2 minutes. 7. Turn the oven to 375° F. 8. Place the mozzarella slices evenly on the bottom rolls and then top with the meatballs and some sauce. Sprinkle with remaining Parmesan and then top with the remaining mozzarella cheese. Place the bread tops over the meatballs and brush with the butter and top with garlic powder, salt, and a little more Parmesan if you’d like. 9. Place the sheet pan back into the oven and bake until the bread is toasty and the cheese has melted (about 15 minutes). Serve warm.
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