Meatball and Cheese Bombs
Ooey, Goey cheese, tomato sauce and Monterey Jack Cheese enveloped in a buttery crescent dough "bomb". Easy to make, and hard to resist these meatball and cheese crescent bombs are a crowd pleaser.
Servings: 8 servings
- 1 tube crescent dough
- 1/2 block Monterrey Jack Cheese Cubed
- 1/4 cup marinara sauce
- 8 whole pre-cooked meatballs
- 1 tsp Oregano to taste
Preheat over to 350 f.
Unwrap crescent dough and fold over 8 spots on the muffins tin
Add one meatball, one chunk of cheese, and one teaspoon of sauce to each.
Fold over ends of crescent dough into a ball.
Sprinkle with oregano,
Bake for 10-11 minutes or until slightly golden brown.
Serving: 1serving | Calories: 104cal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 263mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg