Meatball Ruben Poppers
1 - package of Rosina® Turkey Meatballs
1 cup of well drained sauerkraut (squeeze to drain)
1/2 cup shredded Swiss cheese
1/3 cup shredded Parmesan cheese
4 Tbsp. Thousand Island dressing
3 cans refrigerated crescent dinner rolls
1 egg (beaten)
Heat oven to 350°F. Thaw 24 meatballs in the microwave for 2-3 minutes. Lightly spray 24 regular size muffin cups with cooking spray. In a small bowl, mix sauerkraut, cheeses, and dressing. Unroll the cans of crescent rolls and separate at the perforated lines into 24 individual triangles. Gently press 1 triangle on the bottom and up the sides of each muffin cup, leaving both ends hanging over the side of the cup. Place 1 meatball in each cup, and spoon approximately 1 Tbsp. of the sauerkraut mixture onto each meatball. Bring the ends of the dough over filling; pinch tops to seal, leaving two small openings on the sides to vent. Brush the beaten egg over the dough, and bake for 18 minutes or until golden brown. Cool for 5 minutes then remove from pan with a butter knife to loosen and serve warm.
Notes: After brushing the dough with egg you can sprinkle the dough with caraway seeds if desired. Also, if you have any additional Thousand Island dressing, it’s great on the side as a dipping sauce!