Puff Pastry Meatball Marinara Tartlets

What You'll Need

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 

How to Make It

• 1
  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.
• 2
  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.
• 3
  Bake for 5 minutes or until the cheese is melted.

Thaw: 40 min.

Bake: 20 min.