Puff Pastry Meatball Marinara Tartlets
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Puff Pastry Meatball Marinara Tartlets

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 12

Ingredients & Directions

  • 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

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.

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.

Bake for 5 minutes or until the cheese is melted.