Marmalade-Glazed Asian Meatball Cups

Meet a saucy new meatball that's baked on top of flaky crescent dough. With just 6 ingredients, they're super easy!

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Servings 24

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( 9 ) Ratings

9 Ratings

5 Stars 18%

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Member Reviews ( 2 )

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Bake-Off® Contest 45, 2012

Cheryl Langlois

Jefferson, Wisconsin

ingredients 6
Prep Time 20 min
Total Time 40 min

Ingredients

1/4: cup Smucker's® Sweet Orange Marmalade

2: tablespoons Chinese plum sauce

1: to 2 teaspoons chili paste

2: cans Pillsbury® Butter Flake refrigerated crescent dinner rolls

24: frozen meatballs (1/2 oz each), thawed

1: teaspoon McCormick® Sesame Seed

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Directions

1 Heat oven to 375°F. Lightly spray 24 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
2 In small microwavable bowl, microwave marmalade on High 15 to 30 seconds or until melted. Stir in plum sauce and chili paste. Set aside.
3 Remove crescent dough from cans, but do not unroll. Cut each roll into 12 slices. Place 1 slice in bottom of each muffin cup; press 1/2-inch-wide indentation in center of each slice. Place 1 meatball in each cup; top with scant 1 teaspoon marmalade mixture. Sprinkle with sesame seed.
4 Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes. Serve warm.