Pull-Apart Crescent Meatball Sliders

Prep Time: 25 min
Total Time: 55 min
Servings: 16

These yummy Pull-Apart Crescent Meatball Sliders are easy to put together and use ingredients you probably already have in your fridge and pantry. Transform frozen meatballs, pasta sauce and Pillsbury™ Original Crescents into cheesy handheld sliders that work great as a family meal or a comforting appetizer.


  • 16 frozen Italian meatballs
  • 1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup tomato basil pasta sauce
  • 2 tablespoons butter, melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese


  1. Heat oven to 350°F (180°C). Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14x4-inch rectangle.
  2. Sprinkle mozzarella cheese down centre of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
  3. Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
  4. With table knife, score dough between meatballs.
  5. In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
  6. Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in centre (at least 165°F/71°C). Serve with additional warmed pasta sauce for dipping.

Expert Tips

  • For best results, opt for a smooth pasta sauce instead of a chunky sauce.
  • Like it hot? Add 1/4 teaspoon red pepper flakes to the butter mixture before brushing on the meatball sub.