RACHEL MEATBALL POPPERS
Makes 24.
From Betsy Chan, Bloomington.
• 12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz. bag)
• 1 c. well-drained sauerkraut (squeeze to drain)
• 1/2 c. shredded Swiss cheese (2 oz.)
• 1/3 c. shredded Parmesan cheese (2 oz.)
• 2 tbsp. Thousand Island dressing
• 1/8 tsp. salt
• 2 tsp. caraway seed, divided
• 2 (8 oz. each) cans refrigerated crescent dinner rolls (16 rolls total)
• 1 egg, well beaten
Directions
Heat oven to 350 degrees. Lightly spray 24 regular-size muffin cups (23/4 by 11/4 inches) with cooking spray.
Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4- by 2-inch rectangle.
Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.
Nutrition information per popper: Calories 127, Fat 6 g, Saturated fat 2 g, Sodium 420 mg, Carbohydrates 11 g, Calcium 71 mg, Protein 6 g, Cholesterol 28 mg, Dietary fiber 1 g
Diabetic exchanges per serving: 1 other carb, 1 medium-fat meat.
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