12 each refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
1 cup shredded Parmesan cheese
2 tablespoons Thousand Island dressing
2 cans (8 oz each) refrigerated crescent dinner rolls (16 rolls)
1 egg, well beaten
caraway seeds (optional)
Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with cooking spray
Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended
Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.
Recipe shared from: http://www.bettycrocker.com/recipes/meatball-poppers/c9674d11-a9e9-4061-a419-a8fb6551c804