Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
12 (1/2 ounce each) frozen fully-cooked cocktail-size meatballs, thawed and cut in half
1/2 cup Prego® Marinara Italian Sauce
1/2 cup shredded mozzarella cheese
Preparation
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 pastry cup. Top each with 1 teaspoon sauce and 1 teaspoon cheese.
3.Bake for 5 minutes or until the cheese is melted.
