Meatball Butterflake Poppers
Italian meatballs stuffed inside a buttery double roll.
Servings Prep Time
12Rolls 15Minutes
Cook Time Passive Time
15Minutes 4Hours
Servings Prep Time
12Rolls 15Minutes
Cook Time Passive Time
15Minutes 4Hours
Ingredients
Instructions
  1. Roll frozen rolls in butter and place 2, flat sides together, in a muffin tin. Let raise in a warm place for 3 to 4 hours, or until doubled in size. Mine took 3 1/2 hours.
  2. Preheat oven to 350°. Combine meatballs with 1 cup sauce. Place in microwave safe dish, cover, microwave on high for 3 minutes. Stir, microwave for 2 more minutes. Reserve the remaining sauce for dipping.
  3. Pull apart dough at seams, careful to separate dough almost, but not through the bottom of the dough. Place on meatball inside. Pinch the dough tightly together, and roll slightly down.
  4. Using kitchen shears, snip the top pinched area about 1/2″ deep at the halfway point across the pinched dough. Then do the same two times on either side of the halfway point. Brush remaining melted butter in between the snips on the dough. Sprinkle with parmesan and italian seasoning. In the photo on the left I show the meatballs placed in the separated dough. The second colomn shows the dough being pinched tightly and somewhat rolled. The third column of rolls shows the pinch being snipped in 5 places and buttered.
  5. Bake for 15 minutes, or until golden brown. Serve with remaining marinara.
Recipe Notes

These rolls were great dipped in marinara, or by themselves.  If there are any leftover, make sure to pop them in the refrigerator to keep cool.