Meatball Mini Bites

5 ingredients
3 steps

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm(R) 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. 1
    Heat the oven to 400°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. 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. 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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