New! Meatball Mini Bites

  • Total: 1 hr 5 min
  • Prep: 10 min
  • Inactive: 40 min
  • Cook: 15 min
  • Yield: 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

  1. Heat the oven to 400 degrees 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.
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