Type what you have

Ingredients

• ✓ crescent dough
• marinara sauce
• meatball
• cheese
• egg
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
3. 3 Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
4. 4 Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
5. 5 Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

By Kim's Cooking Now

Ingredients

• ✓ crescent dough
• cream cheese spread
• egg
• water
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Unroll dough on a clean surface. Roll out dough, if necessary, into a 8x12-inch rectangle. Using a pizza cutter or knife, cut the dough into 6 rows by 4 rows to make 24 squares. Divide cream cheese amongst each square, placing approximately 3/4 teaspoon in the middle of each. Bring all 4 corners up over the cheese and pinch the corners together lightly; place on the prepared baking sheet.
3. 3 Whisk together egg and water and lightly brush over each crescent bite. Sprinkle with bagel seasoning.
4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Let cool slightly before eating as filling will be hot.

By France Cevallos

Ingredients

• ✓ crescent dough
• red potato
• spinach
• bacon
• cheddar cheese
• scallion
• egg
• egg
• salt
• black pepper
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet.
2. 2 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
3. 3 Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible.
4. 4 Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough.
5. 5 Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper.
6. 6 Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess.
7. 7 Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top.
8. 8 Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.

By The Gruntled Gourmand