Meatball Mini Bites
Courtesy of Campbell'sŪ Kitchen
Servings: 32
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 1 pkg. (17.3 oz.) Pepperidge FarmŪ Puff Pastry Sheets, thawed
* 32 (1/2 oz. each) frozen fully-cooked meatballs
* 3/4 c. prepared pasta sauce, basil pesto or sun-dried tomato pesto
* 2 c. baby arugula
* shredded mozzarella or Asiago cheese
* 32 (1/2 oz. each) frozen fully-cooked meatballs
* 3/4 c. prepared pasta sauce, basil pesto or sun-dried tomato pesto
* 2 c. baby arugula
* shredded mozzarella or Asiago cheese
What to do:
1. Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (2-1/2-in.) squares. Place the pastry squares onto 2 baking sheets.
Bake for 15 min. or until the pastries are golden brown. Let cool on the baking sheets for 5 min. Split each pastry into 2 layers, making 64 layers in all.
2. Heat the meatballs according to the pkg. directions. Spread about 1 tsp. pasta sauce on each bottom pastry layer. Top each with 1 Tbsp. arugula and 1 meatball. Top with the cheese, if desired, and the top pastry layers.
Bake for 15 min. or until the pastries are golden brown. Let cool on the baking sheets for 5 min. Split each pastry into 2 layers, making 64 layers in all.
2. Heat the meatballs according to the pkg. directions. Spread about 1 tsp. pasta sauce on each bottom pastry layer. Top each with 1 Tbsp. arugula and 1 meatball. Top with the cheese, if desired, and the top pastry layers.