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Puff Pastry Meatball Marinara Tartlets

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Meatball Parmesan goes upscale when it's served in individual puff pastry tarts. They're easy to make and really delicious.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Serves: 12
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4 33

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 12 frozen fully-cooked cocktail-size, (1/2 ounce each) beef meatballs, thawed and cut in half

  • 1/2 cup Prego® Marinara Italian Sauce

  • 1/2 cup shredded mozzarella cheese

Directions

  1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x15-inch rectangle. Cut the rectangle into 24 (2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.

  2. Bake for 15 minutes or until the pastries are golden brown.  Press 1 meatball half into each tartlet shell. Top each with 1 teaspoon sauce and 1 teaspoon cheese.

  3. Bake for 5 minutes or until the cheese is melted.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

Inspiration

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