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Italian Meatball Hoagie Braid

Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 8


    •    1 egg, slightly beaten
    •    1 cup tomato-basil pasta sauce
    •    1/4 cup grated Parmesan cheese
    •    1 cup shredded mozzarella cheese (4 ounces)
    •    2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
    •    16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half


  1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
  2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
  3. Bake 15 to 20 minutes or until golden brown.

This great family recipe is thanks to Betty Crocker Recipes at


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