You are going to love these Garlic Bread Meatball Skewers, and it is not hard to see why. They come together in just 30 minutes using pre-made meatballs and crescent dough, so you get all the cozy, garlicky, cheesy flavor of a meatball sub without any of the fuss.
Each skewer is brushed with a rich garlic Parmesan butter that soaks into the flaky dough as it bakes, giving you crispy, savory edges in every bite. They’re a total crowd-pleaser at game days, potlucks, or casual get-togethers, and the built-in handle makes them easy for guests to grab and go. Dunk them in warm marinara and you’ve got the ultimate finger food upgrade.
Helpful Tips
- Thaw meatballs completely: Starting with fully thawed meatballs ensures they cook through evenly in the same time it takes the crescent dough to turn golden.
- Wrap the dough snugly: Stretch the dough strips gently as you wind them around each meatball so they hug tightly and don’t unravel while baking.
- Brush butter in two stages: Applying half the garlic butter before baking and the rest right after gives you deeper flavor and a glossier, more vibrant finish.
You Might Also Like
Garlic Bread Meatball Bites
Ingredients
- 24 frozen or fresh meatballs thawed
- 1 package refrigerated crescent dough 8 oz
- 4 tablespoons butter melted
- 1 teaspoon oregano
- 1 clove garlic minced
- 2 tablespoons Parmesan cheese freshly grated, plus more for garnish
- marinara sauce for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roll out the crescent dough. Cut it into 6 strips, then cut the strips in half and cut them in half again.
- Thread each piece of dough around a meatball and stick a skewer through the whole thing. Set the skewers on the baking sheet.
- Mix the melted butter, oregano, garlic, and Parmesan cheese in a bowl. Brush half of it onto the skewers.
- Bake for 20-23 minutes, until the meatballs are cooked through, and the dough is golden.
- Brush on the remaining garlic butter. Garnish with more Parmesan cheese. Serve with marinara sauce on the side.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.