Ingredients:
1 (8-oz) can refrigerated crescent dinner rolls
4- oz cream cheese, softened
¾ tsp Italian seasoning
1 cup shredded mozzarella
12 (1-oz) frozen meatballs
1¼ cup spaghetti sauce
Instructions:
Preheat oven to 375ºF. Spray 12 regular size muffin cups with cooking spray. Set aside.
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 and 1/2 cup mozzarella cheese.
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 mozzarella cheese.
Bake 15 to 18 minutes, or until golden brown.
Notes:
I used 1-oz frozen Italian meatballs, and they were the perfect size.
There is no need to precook or thaw the frozen meatballs before baking. They will cook along with the crescent rolls.
Can substitute a can of refrigerated pizza dough for the crescent rolls.
My favorite jarred spaghetti sauces are Trader Joe’s Roasted Garlic Marinara (green label), Rao’s, and La Famiglia DelGrosso.
Can freeze leftover cupcakes for a quick snack later.