Meatballs In A Blanket

16 frozen Italian-style meatballs
1 cup grated fresh Parmesan cheese
1 tube (8 count) crescents rolls
1 Tbsp unsalted butter, melted
sea salt

Preheat oven to 375 and get out a baking sheet.
Take frozen meatballs out of bag and leave them out to thaw completely.
Put the Parmesan cheese in your food processor and pulse until very fine, then dump into a shallow bowl.
Unroll the crescent roll dough onto a cutting board.
You'll see you have 4 squares each with a perforated line through it.
Use a large sharp knife or pizza cutter to cut a line through each square forming an X right over the perforation, so you end up with 16 small triangles rather than 8; separate all triangles.
Roll a meatball through the Parmesan cheese, pressing so cheese sticks.
Set the meatball on a dough triangle and roll up, tucking in points, until meatball is covered completely; set on baking sheet.
Repeat until all meatballs are rolled up.
Use a soft pastry brush and cover each meatball bundle top with melted butter then sprinkle with sea salt.
Bake in preheated oven for 10 to 12 minutes, turning baking sheet once during cooking time to make sure they brown evenly.
When golden brown, remove and let rest for a minute, then slide off onto a cooling rack.
Serve warm on a platter (use long toothpicks) with spicy marinara or other sauces for dipping.
Makes 16 appetizers.