Meatball Sub Cups
Meatballs, cheese, and sauce all baked into flakey dough…these little guys are sure to please!
- 1 can refrigerated crescent dinner rolls
- 4 oz cream cheese, softened
- 3/4 tsp Italian seasoning
- 1/2 cup Blaser’s Muenster Cheese, shredded
- 1/2 cup Ellsworth Cooperative Creamery Garlic Cheese Curd Crumbles
- 12 (1-oz) frozen meatballs
- 11/4 cup spaghetti sauce
- Preheat oven to 375ºF.
- Spray 12 regular size muffin cups with cooking spray. Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
- Combine cream cheese, Italian seasoning, 1/4 cup mozzarella cheese, and 1/2 cup curd crumbles. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining muenster cheese.
- Bake 15 to 18 minutes, or until golden brown.