Meatball Mini Bites

Each of these bite-sized appetizers feature flaky puff pastry encasing a meatball, pasta sauce and shredded mozzarella cheese.
  • thaw: 40 minutes
  • prep: 10 minutes
  • bake: 15 minutes
  • cool: 5 minutes
  • total: 70 minutes
  • Serves: 32

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 32 (1/2 ounce each ) frozen fully-cooked beef meatballs
  • 3/4 cup Prego® Traditional Italian Sauce
  • 2 cups baby arugula
  • 3/4 cup shredded Asiago cheese or mozzarella cheese

Directions

  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-inch) squares. Place the pastry squares onto 2 baking sheets.

  2. Bake for 15 minutes or until the pastries are golden brown.  Let cool on the baking sheets for 5 minutes.  Split each pastry into 2 layers, making 64 layers in all.

  3. Heat the meatballs according to the package directions.  Spread about 1 teaspoon pasta sauce on each bottom pastry layer.  Top each with 1 tablespoon arugula and 1 meatball.  Top with the cheese, if desired, and the top pastry layers.

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