• 1 pound ground beef
• 1/2 C finely chopped onion
• 1/3 C Italian breadcrumbs
• 1/4 C plus 2 Tbsp grated Parmesan, divided
• 1/4 C chopped parsley, plus more for garnish
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp extra-virgin olive oil
• 1/2 pound spaghetti, cooked and drained
• 2 C marinara sauce
• 2 tubes of refrigerated crescent dough
• 1 1/2 C shredded mozzarella
Preheat oven to 400 degrees. In a large bowl, mix ground beef, onion, bread crumbs, 1/4 C Parmesan, parsley, egg and garlic until combined. Season with salt and pepper. Shape mixture into small meatballs (about 1 inch) and place on baking sheet. Drizzle with oil. Bake until mostly cooked through, 12 to 15 minutes. Reduce oven temperature to 375 degrees. Line a large baking sheet with parchment paper. Unroll crescent rolls and piece together in a circle, with the short side of the triangle pointing outward, slightly overlapping, on the parchment. Top with cooked spaghetti, and spread baked meatballs on top. Spoon about 1 C marinara sauce over meatballs and spaghetti, then sprinkle mozzarella on top. Gently fold over the pointed end of rolls (should resemble a wreath when finished). Brush tops of crescents with olive oil. Sprinkle with remaining Parmesan. Bake until crescents are golden, 12 to 15 minutes. Sprinkle with more parsley and serve warm with marinara.
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