Next, add the pork and beef to a large bowl. Mix in the egg, breadcrumbs, and all the seasonings using your hands. Be sure not to over work the meat.
Pinch off about a half an inch of meat mixture and roll it into a ball. Continue until all meatballs are formed. Place them on a plate or dish so they can all be transferred quickly to the pan.
Add the olive oil to a large pan and heat over medium/high heat. Add the meatballs in to the pan. Sear them quickly for about a minute to two minutes per side. Cook for about 5-10 minutes total. Remove the balls from the pan and place them on a plate off to the side.
Roll out the crescent dough. Try and pinch all the diagonal seams closed. Cut the dough into 3” x 2” rectangles. Place the pieces of dough into a 6 cavity large muffin tin (or 12 cavity, if that’s what you have).
Place two meatballs in each piece of dough. Slightly turn in each side of the dough to cover the meatballs. Think pigs in a blanket, but better.
Once all the mini meatballs are in the dough and ready to go, place them in the oven, and bake for 15 minutes.
The crescent dough will be flaky and golden and the meatball inside will be perfectly cooked and still tender and juicy.
Top the mini subs with some marinara sauce and a sprinkle of parmesan.
Here you go. A meal for the gigantic, filter-less, baby inside all of us that comes out only (hopefully) when we are sick.