Puff Pastry Meatball Marinara Tartlets

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

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 12 cocktail-size, (1/2 ounce each) frozen fully-cooked 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.

Tartlets Recipe

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.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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