Quick & Healthy Stuffed Crescent Rolls

Today is a perfect fall day. The rain and clouds have come back to the Pacific Northwest and the trees are a beautiful orange and red. Days like this make me want to stay home and not leave. Just grab a steaming cup of apple cider and a book. This recipe is a great leftovers recipe. You could really put just about anything into this. I had some meatballs left over from the Guilt Free Spaghetti and Meatballs dinner I made a few nights before. Then I found a canister of crescent rolls. That was when my hungry mind had to get creative. I thought this would make for a quick and tasty dinner. 

If you don't have leftover meatballs just sitting in your fridge, just do a little digging for anything that looks good. Throw in as much cheese, veggies, deli meat...whatever you want. This is a great quick weeknight dinner or fall day meal when you just don't want to leave the house. :)

These were my chosen ingredients for the filling. I used meatballs I made a few days before and just a few other things I found in my kitchen. You could really use just about anything!

They do make crescent rolls without the seams, but this was all I had. If you get this kind, make sure to pinch the seams shut after you roll it up. 

Stuffed Crescent Rolls

Ingredients:

1 can pre-made crescent rolls

Your choice of filling

Directions:

1. Preheat oven to 375º.
2. Take out crescent rolls keeping two triangles attached, so you have two rectangles. Using a little bit of flour, roll out each rectangle to 1/2in. thick. 
3. Place each rectangle on a lined baking sheet top with your choice of toppings. (I used meatballs, onions, and cheese. You could use ham, turkey, cheese, peppers, etc) Carefully roll dough, pinching together any seams that may break.
4. Bake according to package directions; about 10-11 minutes or until golden brown. Serve hot.

Serves 2