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|Rachel Meatball Poppers
12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24 oz. bag)
1 cup well drained sauerkraut (squeeze to drain)
1/2 cup shredded Swiss cheese (2 oz.)
1/3 cup shredded Parmesan cheese (2 oz.)
2 tbls Thousand island dressing
1/8 teaspoon salt
2 tsp caraway seed
2 cans (8 oz.) Pillsbury refrigerated crescent dinner rolls (16 rolls)
1 egg, well beaten
Heat oven to 350 deg. F. Lightly spray 24 regular size muffine cups (2 3/4x1 1/4 inches) with non stick cooking spray
Cut each meatball in half, set aside. In a small bowl, mix sauerkraut, cheese, dressing, salt and 1 tsp of the caraway seed until well blended.
Unroll both cans of crescent dough, seperate into 8 rectangles. Firmly press perforatins 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. leving both ends hanging over the side of the 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 seam. 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
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