2 tubes (8 oz each) refrigerated crescent-roll dough
1/2 cup refrigerated basil pesto
3/4 cup (3 oz) shredded mozzarella and provolone cheese blend
8 halved precooked 1 1/4"-wide meatballs (about 6 oz)
1 1/2 cups refrigerated or jarred tomato-basil pasta sauce
Preheat oven to 375°F.
Open dough rolls and lay flat on a work surface. Separate dough triangles. Spread top sides with pesto. Scatter cheese over pesto. Place meatball half, cut side down, at the wide base of each dough triangle. Starting at the meatball end, roll each dough triangle. Press the bottom and pinch the sides to seal. Press lightly between palms to make a domed disk. Place on a large baking sheet. Coat with olive oil cooking spray.
Bake about 15 minutes, or until browned. Meanwhile, place sauce in a microwavable bowl. Cover with waxed paper. Cook on medium-high, stirring once, 5 minutes, or until steaming. Serve on the side for dipping.
Makes 8 servings
Per serving: 410 calories, 14 g protein, 28 g carbohydrate, 25 g fat, 30 mg cholesterol, 1 g fiber, 831 mg sodium
To make ahead…
Put together the meatball pockets and place them on the baking sheet. Cover with plastic wrap and refrigerate up to 2 hours. To serve, remove the plastic wrap and bake according to the recipe directions.
Decadent (yet smart!) desserts
