2 (8oz.) cans refrigerated crescent dinner rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, thawed, halved (or you can make your own)
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 Tbls. spaghetti sauce and 2 Tbls. mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling to give braid-like appearance. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Enjoy!
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