Friday, January 30, 2015

Cheesy Meatball Cups



Cheesy Meatball Cups

Makes 16
Estimated prep time: 10 minutes
Start to Finish: 30 minutes
Ingredients

2 (8 ounce) cans crescent dough
flour for dusting
5 ounces Cacique Queso Quesadilla JalapeƱo, shredded
16 frozen meatballs
<1/2 cup garlic spaghetti sauce/span>
1 tablespoon fresh parsley, finely chopped

Courtesy of Cacique.....http://www.caciqueinc.com/blog/2015/01/cheesy-meatball-cups/#.VMvsK_ldWUU

Directions

Preheat oven to 350° F.
Prepare two muffin tins with (16 molds total) with non-stick cooking spray.
Extend dough on a lightly floured surface. Pull apart dough triangles and press each inside a muffin mold. Covering the bottom of mold and pressing up the sides.
Sprinkle each dough cup with 1 teaspoon shredded cheese. Place a meatball on top of cheese, lightly pressing into the dough.
Bake for 10 minutes. Remove from oven and top with 1 teaspoon of sauce and 1 teaspoon shredded cheese. Place back in the oven and bake for 10 minutes more or until dough is golden brown and the cheese bubbles.
Serve with a sprinkle of fresh parsley.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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