Baked Turkey Meatball Braided Sandwich Recipe

Turkey meatballs, peppers, sauce and mozzarella cheese are rolled into crescent rolls to make these delicious braided sandwich.

Can you believe May is almost over, school is out and summer is almost here? Seriously, it feels like we were just scraping ice off the windshield of the car and now the temperatures are into the 80’s! For our family, summer break is super busy for us.

The kids have camps, swim club, and lots of outdoor play with their friends. I am constantly running the kids from one place to another or running errands myself.

What I don’t want is make mealtime complicated. A delicious and filling sandwich is always a welcome recipe in our house. My Baked Turkey Meatball Braided Sandwich fits that bill well! I love this Baked Turkey Meatball Braided Sandwich recipe because the entire family truly loves it.

Every one likes red pasta sauce, except my daughter. It is just as easy to make a custom sandwich for her using Alfredo sauce. My son is not crazy about anything spicy, so we just leave the Sriracha and pepper jack cheese that my husband likes out of his.

This recipe is so adaptable, right?! Don’t like meatballs? Just substitute ground beef or turkey. The flavors will still knock your socks off. You can also cook your meatballs two ways…you can heat them in the microwave or simmer them on the stove top.

We prefer the later, unless we are really short on time. My husband will get his favorite deep pan and simmer the meatballs and mushrooms in the red sauce for about 20 minutes. At the end of the cook time, he will add just a sprinkling of cheese. Then we make the sandwiches according to the directions. This Baked Turkey Meatball Braided Sandwich recipe makes my belly happy every time I make it!

Baked Turkey Meatball Braided Sandwich Recipe

Here’s what you need:

• 2 cans (8 oz each) refrigerated crescent dinner rolls
• 16 frozen cooked turkey meatballs, halved
• 1 cup finely chopped mushrooms
• 1/2 cup finely chopped red, orange and yellow peppers
• 1 cup red or white pasta sauce
• 1 cup shredded mozzarella cheese, divided
• 1 cup shredded Parmesan cheese
• *1 cup shredded pepper jack cheese and 2 Tbsp. Sriracha (if you want a little kick)
• 1/4 cup grated Parmesan cheese
• 1 egg, slightly beaten

How to make a braided sandwich:

First, pre-heat oven to 375°F. Spray 2 cookie sheets with cooking spray or use a silicone mat.
Unroll crescent rolls dough and separate into 8 rectangles. Place rectangles on cookie sheets and press perforations.

Thaw your meatballs. Once completely thawed, cut in halves or quarters. Now, in a medium pot, add your red (or white) sauce and your mushrooms and meatballs Cook on low for 10-15 minutes. Add your Sriracha (if desired) to your pasta sauce and mix well. Add 1/2 cup of your shredded mozzarella.

Spoon your sauce/meat/mushroom mixture down the center of each rectangle. Top with 1 tablespoon of peppers and 2 tablespoons mozzarella and Parmesan cheese (and pepper jack if going for the extra kick).

Using kitchen scissors, make cuts 1 inch apart on each side of filling and cross or braid strips over filling.

Use a pastry brush to brush dough with beaten egg and sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until golden brown.

Baked Turkey Meatball Braided Sandwich

Baked Turkey Meatball Braided Sandwich

Chrysa

Make a delicious and hearty dinner for the whole family with this Baked Turkey Meatball Braided Sandwich recipe!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Entree, Main Course, Sandwich

Cuisine American

Servings 6 Servings

Calories 399 kcal

Ingredients

  

1x2x3x

• ▢ 2 cans 8 oz each refrigerated crescent dinner rolls
• ▢ 16 frozen cooked turkey meatballs halved
• ▢ 1 cup finely chopped mushrooms
• ▢ 1/2 cup finely chopped red orange and yellow peppers
• ▢ 1 cup red or white pasta sauce
• ▢ 1 cup shredded mozzarella cheese divided
• ▢ 1 cup shredded Parmesan cheese
• ▢ 1 cup shredded pepper jack cheese and 2 Tbsp. Sriracha *if you want a little kick
• ▢ 1/4 cup grated Parmesan cheese
• ▢ 1 egg slightly beaten

Instructions

 

• Heat oven to 375°F. Spray 2 cookie sheets with cooking spray or use a silicone mat.
• Unroll crescent rolls dough and separate into 8 rectangles. Place rectangles on cookie sheets and press perforations.
• Thaw meatballs. Once completely thawed, cut in halves or quarters.
• In a medium pot, add your red (or white) sauce and your mushrooms and meatballs Cook on low for 10-15 minutes.
• Add Sriracha (if desired) to your pasta sauce and mix well.
• Add 1/2 cup of shredded mozzarella.
• Spoon sauce/meat/mushroom mixture down the center of each rectangle.
• Top with 1 tablespoon of peppers and 2 tablespoons mozzarella and Parmesan cheese (and pepper jack if going for the extra kick).
• Using scissors, make cuts 1 inch apart on each side of filling and cross or braid strips over filling.
• Brush dough with beaten egg and sprinkle with Parmesan cheese.
• Bake 15 to 20 minutes or until golden brown.

Nutrition

Serving: 1gCalories: 399kcalCarbohydrates: 8gProtein: 32gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 145mgSodium: 1131mgPotassium: 263mgFiber: 1gSugar: 3gVitamin A: 679IUVitamin C: 26mgCalcium: 534mgIron: 3mg

I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.

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