AuthorEllsworth
DifficultyBeginner

Meatballs, cheese, and sauce all baked into flakey dough...these little guys are sure to please!

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Yields12 Servings
Prep Time15 minsCook Time18 minsTotal Time33 mins

 1 can refrigerated crescent dinner rolls
 4 oz cream cheese, softened
 ¾ tsp Italian seasoning
 ½ cup Blaser's Muenster Cheese, shredded
 ½ cup Ellsworth Cooperative Creamery Garlic Cheese Curd Crumbles
 12 (1-oz) frozen meatballs
 2 ¾ cups spaghetti sauce

1

Preheat oven to 375ºF.

2

Spray 12 regular size muffin cups with cooking spray. Remove dough from can; press seams to seal and press into an 8x18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.

3

Combine cream cheese, Italian seasoning, 1/4 cup mozzarella cheese, and 1/2 cup curd crumbles. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining muenster cheese.

4

Bake 15 to 18 minutes, or until golden brown.

Category

Ingredients

 1 can refrigerated crescent dinner rolls
 4 oz cream cheese, softened
 ¾ tsp Italian seasoning
 ½ cup Blaser's Muenster Cheese, shredded
 ½ cup Ellsworth Cooperative Creamery Garlic Cheese Curd Crumbles
 12 (1-oz) frozen meatballs
 2 ¾ cups spaghetti sauce

Directions

1

Preheat oven to 375ºF.

2

Spray 12 regular size muffin cups with cooking spray. Remove dough from can; press seams to seal and press into an 8x18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.

3

Combine cream cheese, Italian seasoning, 1/4 cup mozzarella cheese, and 1/2 cup curd crumbles. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining muenster cheese.

4

Bake 15 to 18 minutes, or until golden brown.

Meatball Sub Cups