Well, this week certainly flew by. I'm sitting here trying to figure out what to do with the upcoming weekend. Heath will be home, so I'm thinking about taking Jesse up to Boston to see the USS Constitution, and to walk around a bit. Maybe see a show. Do they have 'shows' in Boston? They've gotta. I'll check it out.
Anyway, I had these poppers sitting in my Pinterest Dinner folder forever. I made them one night thinking no one would really like them, and I expected to send the majority of them over to my Mom's house for my step-dad to eat. Well, that didn't happen.
Turns out Heath really loved them and ate almost half of them when he came home from work The other half he took in for lunch the next day, so that worked out nicely. Jesse took one bit and refused to eat anymore, which didn't surprise me in the least. I don't think there are many kids out there begging for more sauerkraut.
Ok guys, I'm out! Have yourselves a wonderful weekend and I'll see ya Monday!
Source: Adapted from My Favorite Things
12 refrigerated or frozen (thawed) cooked meatballs
1 cup shredded Parmesan cheese
2 tablespoons Thousand Island dressing
2 cans crescent dinner rolls (8 oz each)
1 egg, well beaten
1. Heat oven to 350°F. Lightly spray 24 regular-size muffin cups with cooking spray.
2. Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheese, dressing, salt and 1 teaspoon of the caraway seed until well blended.
3. Unroll both cans of crescent dough; separate into 8 rectangles. Firmly seal perforations. Cut each rectangle into 3 equal pieces. Press each piece into 4x2 inch rectangle.
4. Gently press 1 rectangle into the bottom and up the side of each muffin cup, leaving both ends hanging over side of cup.
5. Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons of the sauerkraut mixture onto each meatball. Bring the ends of dough up over the filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough and sprinkle with remaining 1 teaspoon caraway seed.
6. Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.