We were looking for a last minute appetizer for Book Club last week, and came across this version of meatball sliders. We already had half of the ingredients so it was perfect, and they were delicious!
1 bag of frozen meatballs (32 meatballs)
1 jar of pasta sauce
2 cans of refrigerated crescent rolls
11 slices of mozzerella cheese
* I halved the recipe to cater to a smaller group.
Preat oven to 375 degrees.
Simmer meatballs and sauce over low heat until warmed though, about 5-10 minutes.
Separate the crescent rolls into traingles, and cut each one in half. (you should have 16 triangles from each can.)
Cut the mozzarella slices into thirds. Put a third of each slice on each crescent roll.
Put a meatball and a little sauce on top of each crescent roll, and fold in the corners to roll up as best as you can. (You might have to stetch the corners out a little bit, but don't worry about making them look perfect, they will puff up a little while baking).
Bake at 375 for for 15-18 minutes, until the rolls are golden brown and cheese is melted.