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
  • 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 cheeseor 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.

Layered Recipe
icon-layered

Watch a how-to demonstration of this recipe technique.

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

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes