• 1 12oz bag Mama Camardo’s Organic Italian Style Meatballs
  • 1 package crescent roll sheet (8oz)
  • ¼ cup melted butter
  • 1 tablespoon minced garlic
  • 2 tablespoons shredded parmesan
  • 1 cup marinara sauce


  1. Thaw meatballs and preheat oven to 375.
  2. Unroll crescent roll sheet. With a pizza cutter, cut 12 strips 1 inch wide along the short edge of the crescent roll.
  3. Place a meatball on one end of crescent roll strip and roll to cover the top and bottom of meatball. Repeat for all 12 meatballs.
  4. Spray a baking sheet with nonstick cooking spray and place crescent roll covered meatballs on the sheet.
  5. Mix together melted better, garlic and shredded Parmesan and brush on the top of each meatball.
  6. Bake for 11-14 minutes or until top is golden brown and meatballs are cooked through.
  7. Serve with toothpicks and marinara sauce for dipping. Enjoy!