1 package crescent roll dough (8 oz)

16 frozen meatballs

1/2 cup marinara sauce

4 slices mozzarella cheese, cut into strips

2 tablespoons butter, melted

1/2 teaspoon garlic powder

1/2 teaspoon parsley

1/2 tablespoon grated Parmesan cheese

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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent dough and separate it into triangles. Cut each triangle in half to create smaller pieces.
Place one strip of mozzarella cheese on each dough triangle.
Set a meatball on top of the cheese and spoon a small amount of marinara sauce over it.
Roll the dough around the meatball, sealing the edges, and place seam-side down on the baking sheet.
Brush the tops with melted butter and sprinkle with garlic powder, parsley, and Parmesan cheese.
Bake for 12–14 minutes, until golden brown and puffed. Let cool slightly before serving with extra marinara sauce for dipping.

Use just a small amount of marinara inside each roll to prevent sogginess.

Reheat leftovers in a 350°F oven for 5–7 minutes to keep them crispy.

Make ahead: assemble up to a few hours early and refrigerate until ready to bake.

For a fun twist, try adding pepperoni, olives, or different cheeses.

Freeze baked rolls and reheat at 350°F for 10–12 minutes for a quick snack.