For an extra layer of flavor, consider adding a pinch of red pepper flakes to the marinara sauce. Feel free to experiment with different types of cheese, such as provolone or mozzarella. If you don't have crescent dough sheets, you can use regular crescent rolls, pinching the seams together to form a sheet.
Cheesy Italian Meatball Pockets
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS15
Indulge in these savory pockets, where tender Italian meatballs meld with rich marinara and a generous blend of Italian cheeses, all nestled in flaky, golden crescent dough. A comforting and satisfying treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol184 mg
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Fiber4 g
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Protein33 g
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Saturated Fat16 g
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Sodium1753 mg
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Sugar19 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepIn a medium bowl, gently toss the thawed and halved meatballs with the warmed marinara sauce, ensuring each piece is well coated. (5 minutes)
03
StepUnroll the crescent dough sheet on a lightly floured surface. Gently shape it into a well-defined rectangle, then cut it into 4 equal rectangles. (5 minutes)
04
StepArrange 6 meatball halves, cut-side down, onto one of the dough rectangles, leaving a 1/2-inch border around the edges. Spoon a generous amount of marinara sauce over the meatballs and sprinkle with 3 tablespoons of the Italian cheese blend. Repeat this process with another dough rectangle. (10 minutes)
05
StepCarefully brush the border of each rectangle with the beaten egg. Cover the meatball fillings with the remaining dough rectangles, gently pinching the edges with your fingers to seal. Use a fork to crimp the edges for a decorative touch and to ensure a tight seal. (10 minutes)
06
StepUsing a spatula, carefully transfer both pockets to the prepared baking sheet. Brush the tops with the remaining beaten egg and sprinkle with grated Parmigiano-Reggiano cheese. (5 minutes)
07
StepBake in the preheated oven until the pockets are a beautiful golden brown, approximately 15 minutes. Serve immediately with the remaining marinara sauce for dipping.
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Please Rate
Ismael Bogisich
May 15, 2025Next time I'm going to try using a different type of meat, maybe ground sausage.
Molly Bartell
Apr 30, 2025These were a hit with my family! So easy and delicious.
Brice Greenholt
Apr 30, 2025I added some garlic powder to the marinara sauce and it gave it a great boost of flavor.