For the crescent cups: Unroll one can of dough and press seams together. Use a rolling pin to smooth out, if necessary. Using a sharp knife or pizza cutter, cut the dough into 12 equal rectangles. Repeat with second can.

Preheat oven to 350 F. Press a rectangle into a well of a mini muffin pan; repeat. Add a meatball to the center.

Open the enclosed pouch of sauce. Snip off the corner and squeeze approximately 1 teaspoon of sauce over top.

Bake in preheated oven for 15-20 minutes, until golden brown.

For the sliders: Add the meatballs and glaze to a microwave-safe bowl, and microwave in 30 second intervals, stirring after each, until the meatballs are thawed and the glaze evenly covers them.

Take one slider roll and cut 3/4 of the way through. Tuck a rounded tablespoon of shredded cheese in the bottom, then top with a sauced meatball. Close and secure with a toothpick. Repeat with the remaining buns.

In a small microwave safe bowl, add the butter, brown sugar, onion and Worcestershire. Microwave for 1 minute and stir together until incorporated. 

Place assembled sandwiches on baking sheet. Brush the tops of the slider buns with the butter mixture. 

Bake in preheated oven for 10-15 minutes, until cheese is melted and tops are golden brown.