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5
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Mini Meatball Crescent Cupcakes
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Course
Appetizer
Cuisine
American
Keyword
meatballs, mini muffin pan
Servings
24
cupcakes
Calories
79
cal
Author
Muffin Tin Recipes
Cost
$6
Equipment
24-count mini muffin tin
teaspoons
oven - adjusted to center rack position
Ingredients
24
24 meatballs
cooked from frozen (or fresh cooked)
8
ounces
crescent dough sheet
½
cup
marinara sauce
½
cup
Parmesan cheese
1
tablespoon
fresh chopped parsley
Instructions
Preheat oven to 350°F. Spray a mini muffin pan with nonstick spray.
Using a pizza cutter, cut stretched crescent dough sheet into 24 squares (4 rows, 6 columns).
Line dough squares in a mini muffin tin pan.
Add one teaspoon of sauce to each dough square followed by one thawed meatball.
Add an additional teaspoon of sauce, and a sprinkling of cheese to each.
Bake for 11-12 minutes or until golden-brown and cooked through. Cups will have a golden-brown coloring and feel firm to the touch.
Top with sprinkling of parsley.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving:
1
cupcake
|
Calories:
79
cal
|
Carbohydrates:
4
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
142
mg
|
Potassium:
60
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
53
IU
|
Vitamin C:
1
mg
|
Calcium:
28
mg
|
Iron:
1
mg