Mini Meatball Crescent Cupcakes

Ingredients

24 small frozen meatballs (1oz size)
1 (8oz) tube Pillsbury crescent dough sheet
1 cup pizza sauce
1 cup shredded mozzarella
Parmesan cheese (optional)

Directions

Cook the meatballs according to the package instructions, cut the cook time in half since they will be cooking again once they are stuffed into the Pillsbury crust.

Preheat oven to 375° F.

While the meatballs are cooking, open the tube of sheet dough and place it onto a large cutting board. Use a pizza cutter to cut it into 24 equal squares. 4X6

Grease a 24-count mini muffin tin with cooking spray and press your cut dough squares into each cup.

Use a small spoon to evenly distribute about a teaspoon of pizza sauce onto the bottom of the dough.

Top sauce with a pinch of mozzarella cheese.

Place your cooked meatballs on top of the sauce & cheese and push them down so that the sauce kind of spreads and wraps around them.

Top with approximately one more teaspoon of pizza sauce.

Evenly top each sauce-covered meatball with the remaining shredded mozzarella cheese. You could also add a little Parmesan cheese if you’d like!

Bake for 10-14 minutes or until the dough is thoroughly cooked.

Allow them to cool for a few minutes before removing from the pan.