Cheesy Italian Meatball Pockets

This copycat stuffed pocket recipe is filled with Italian meatballs coated in marinara sauce and topped with a blend of Italian cheeses and encased in crescent dough.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 850 Calories

Ingredients

• 1 egg, beaten
• 1 cup marinara sauce, warmed
• 6 frozen fully cooked Italian meatballs, thawed and halved
• 1 (8 ounce) package crescent dough sheet (such as Pillsbury®)
• 6 tablespoons finely shredded Italian-style cheese
• 1 tablespoon grated Parmigiano-Reggiano cheese, or to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.

Step 3

Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.

Step 4

Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.

Step 5

Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.

Step 6

Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.