Instructions

• Preheat oven to 375°F.
• In a saucepan, combine the frozen meatballs and the jar of spaghetti sauce. Simmer over low heat, stirring occasionally, until the meatballs are heated through, about 5–10 minutes.
• Unroll both cans of crescent rolls and separate the dough into the individual triangles (total 16 triangles). Cut each triangle in half crosswise to make 32 smaller triangles.
• Cut each of the 11 mozzarella slices into thirds (you will have 33 cheese pieces). Set the pieces nearby—you will use one 1/3 piece per slider; one piece will likely remain extra.
• Place one 1/3 piece of mozzarella on the wide end of a small crescent triangle, top with one warmed meatball, and roll the dough around the meatball toward the point. Place the assembled slider seam-side down on a baking sheet. Repeat until you have used the dough (up to 32 sliders).
• Sprinkle the tops of the assembled sliders with the 1 teaspoon Italian seasoning, if desired.
• Bake in the preheated oven for 18–20 minutes, or until the crescent dough is golden brown. Let cool a few minutes before serving.