Cheesy meatballs meet flaky crescents in savory little appetizers.
Bake-Off® Contest 46, 2013
Carolyn Westerback
Gresham, Oregon
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1
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can Pillsbury™ refrigerated crescent dinner rolls (8 ct)
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1
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tablespoon vegetable oil
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1/2
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cup finely chopped onion
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1
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chipotle chile in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce (from 7-oz can)
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12
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frozen Italian-style meatballs (1/2 oz each), thawed, halved
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4
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pieces mozzarella string cheese (1 oz each)
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1
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medium avocado, pitted, peeled, cut into 24 small slices
Steps
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1
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 squares. Press each square in bottom and up side of mini muffin cup. Bake 6 minutes. Remove from oven. Using handle of wooden spoon, immediately make 1 1/2 –inch indentation in center of each cup.
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2
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook 2 to 3 minutes or until tender. Stir in chipotle chili and the adobo sauce, meatballs and 2 tablespoons water. Cover; reduce heat to low. Cook 3 to 4 minutes, stirring occasionally or until thoroughly heated. Remove meatballs from skillet. Spoon 1/2 teaspoon of the sauce into each cup. Top each with one meatball half, cut side up.
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3
Cut each piece string cheese lengthwise in half; cut each half crosswise into thirds. Top each meatball with 1 piece string cheese. Bake 6 to 10 minutes longer or until edges are golden brown. Cool 1 minute; remove from cups.
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4
Top each meatball cup with 1 avocado slice; secure with wooden toothpick. Serve warm.
-
1
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 squares. Press each square in bottom and up side of mini muffin cup. Bake 6 minutes. Remove from oven. Using handle of wooden spoon, immediately make 1 1/2 –inch indentation in center of each cup.
-
2
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook 2 to 3 minutes or until tender. Stir in chipotle chili and the adobo sauce, meatballs and 2 tablespoons water. Cover; reduce heat to low. Cook 3 to 4 minutes, stirring occasionally or until thoroughly heated. Remove meatballs from skillet. Spoon 1/2 teaspoon of the sauce into each cup. Top each with one meatball half, cut side up.
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3
Cut each piece string cheese lengthwise in half; cut each half crosswise into thirds. Top each meatball with 1 piece string cheese. Bake 6 to 10 minutes longer or until edges are golden brown. Cool 1 minute; remove from cups.
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4
Top each meatball cup with 1 avocado slice; secure with wooden toothpick. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 45.0
- Calories from Fat
- 50
% Daily Value
- Total Fat
- 3.4g
- 5%
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- Saturated Fat
- 1.4g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 9.4mg
- 3%
- Sodium
- 105.1mg
- 4%
- Total Carbohydrate
- 1.0g
- 0%
-
- Dietary Fiber
- 0.2g
- 1%
- Sugars
- 0.4g
- Protein
- 2.6g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 9.80%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 1.10%
- 1%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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