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Pesto Meatball Pastry

Pesto Meatball Pastry
Directions
- Heat oven to 375°F. Grease a mini-muffin pan.
- Roll pastry out to 1/8 inch thickness. Cut 3 inch rounds from the pastry. Press pastry rounds into pan.
- Spoon about ½ t. of red pepper jelly and about ¼ t. of goat cheese into each pastry. Press a meatball into each pastry case.
- Bake in 375° F oven for 20-25 minutes or until pastry is golden.
- Push meatballs down into pastry cases once they have been removed from the oven. Let cool for 10 minutes. Place about ¼ t. of pesto on top of each meatball.
Ingredients
- 2 tbsp Roma® Basil Pesto
- 2 tbsp Nature's Best Dairy® Cheese Crumbles, Goat
- 20 Burke® Meatballs, Italian-Style, medium
- 12 inch puff pastry sheet
- 3 1/2 tbsp jelly, red pepper
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