Meatball Mini Bites
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 10 minutes
Cool Time: 5 minutes
Makes: 32
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Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
32 (1/2 ounce
each
) frozen fully-cooked meatballs
3/4 cup prepared pasta sauce, basil pesto
or
sun-dried tomato pesto
2 cups baby arugula
Shredded mozzarella
or
Asiago cheese
Directions
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.
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.
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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TOP RATED RECIPES
This recipe has been
rated by 19 members.
"I made this with turkey meatballs because they're a little healthier - delicious!"
"It was delicious. My family and I enjoyed them very much."
"I made my own meatballs and sauce. I didn't use the arugula. This is a winner! Thank
You
...
More >
."
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