Meatball-Stuffed Crescent Rolls

“These ground turkey meatballs stuffed in crescent rolls are perfect appetizers for any party! They need a little extra time to make, but they are delicious!”


  • 1 teaspoon butter, or as needed
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 1 envelope dry onion soup mix (such as Lipton(R))
  • 1 tablespoon dried parsley
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury(R)
  • 1 egg


  1. Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
  2. Mix ground turkey with onion, onion soup mix, parsley, garlic, salt, and pepper. Form mixture into about 48 small meatballs.
  3. Open 1 package of crescent rolls, keeping the other refrigerated. Separate dough along dotted lines. Cut each triangle into thirds. Place a meatball in the middle of each, stretch and wrap the dough around it, and pinch to seal. Place stuffed rolls seam-side down onto one of the prepared cookie sheets.
  4. Repeat with the second roll of crescent dough and remaining meatballs. Whisk egg in a bowl. Brush egg wash over each roll.
  5. Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads at least 160 degrees F (71 degrees C), 20 to 25 minutes. Serve warm.
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