Pesto Meatball Pastry


  1. Heat oven to 375°F. Grease a mini-muffin pan.
  2. Roll pastry out to 1/8 inch thickness. Cut 3 inch rounds from the pastry. Press pastry rounds into pan.
  3. 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.
  4. Bake in 375° F oven for 20-25 minutes or until pastry is golden.
  5. 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.


  • 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