This recipe got a “Wow!” from my husband after the first bite. The best part is they take 10 minutes to assemble and 15 to bake, which makes them great for a busy weeknight. Recipe and photo courtesy of plainchicken.com.
- 1 can of refrigerated crescent roll dough
- 4 oz cream cheese, soften
- 3/4 teaspoon italian seasoning
- 1 cup shredded mozzarella
- 12 1 oz meatballs
- spaghetti sauce
Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside. Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
Combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with spaghetti sauce. Sprinkle with remaining mozzarella cheese. Bake 15 to 18 minutes, or until golden brown.
*If you grocery store carries the seamless Pillsbury dough sheet this would be great for that.
*I had 1/2 oz meatballs so I made these in mini muffin cups and they worked great. Perfect appetizers for a party.