Italian Meatball Hoagie Braids

Your kids will love these cheesy, easy-to-handle hot meatball sandwiches!

Ingredients

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

16

frozen cooked Italian-style meatballs, 1 to 1 1/2 inch (from 16-oz bag), thawed, halved

1

cup tomato-basil pasta sauce

1

cup shredded mozzarella cheese (4 oz)

1

egg, slightly beaten

1/4

cup grated Parmesan cheese

Steps

1Heat oven to 375°F. Spray 2 cookie sheets with cooking spray.

2If using crescent rolls: Unroll dough; separate into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles. Place rectangles on cookie sheets.

3Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.

4Bake 15 to 20 minutes or until golden brown.