Cheesy Meatball Cups

By lisapearce

Ingredients

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

Details

Servings 16
Adapted from caciqueinc.com

Preparation

Step 1

Makes 16

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.