Unroll each can of dough; separate into long, thin strips (one strip for every 3-4 meatballs). Thread one end of a strip on 10-inch skewer; add 1 meatball, leaving 1/4 inch between dough and meatball. Repeat threading with strip and 2-3 additional meatballs. Place 1 inch apart on cookie sheet. Repeat with remaining strips and meatballs.
Bake 18 to 22 minutes, rotating cookie sheets halfway through bake time, or until meatballs are heated through. Sprinkle each meatball skewer with about 1 tablespoon parmesan cheese. Bake 3 to 4 minutes longer or until cheese is melted.
Meanwhile, in 1-quart saucepan, cook Spinelli’s pasta sauce over medium-low heat 3 to 4 minutes, stirring occasionally, or until thoroughly heated. Serve with meatball skewers.