1 (15-ounce) box refrigerated piecrusts (two 9-inch crusts)  

1/2 pound meatballs, cooked

1 (8-ounce) can tomato sauce

1/4 C. grated Parmesan cheese  

Milk for glaze

Marinara

 

To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees. Meanwhile, cut the meatballs into small pieces, then place them in a small saucepan with the tomato sauce and simmer for 5 minutes. Let the mixture cool thoroughly.  One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.  Spoon 1 T. of filling onto half of each circle, leaving about a 1/2-inch margin at the edge, then sprinkle on about 1/2 tsp. of Parmesan cheese. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal. Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature with Marinara sauce for dipping.