Italian Meatball Hoagie Braids

2 cans refrigerated crescent roll dough
16 frozen cooked Italian meatballs, thawed -- halved
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Heat oven to 375 F. Spray 2 cookie sheets with nonstick cooking spray.
Separate dough into 8 rectangles; place on sprayed cookie sheets and
firmly press perforations to seal. Place 4 meatball halves lentgthwise
down center of each rectangle. top each with 2 Tbsp spaghetti sauce and
2 Tbsp mozzarella cheese. With scissors or sharp knife, make cuts 1
inch apart on each side of filling. Alternately cross strips over
filling. Brush dough with beaten egg. Sprinkle with parmesan cheese.
Bake at 375 F for 15-20 minutes or until golden brown.

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