Puff pastry meatballs – detailed recipe cooking. 
Time: 1 hour. 5 minutes. Complexity: Easy Servings: 32 pcs. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (500 gr., 2 sheets of dough) frozen puff dough, thaw
- 32 pcs. (15-20 gr. each) cooked mini meatballs
- 3/4 Art. ready tomato sauce, basil pesto sauce or sun-dried tomato pesto
- 2 tbsp. small leaves of arugula
- Coarsely grated mozzarella or suluguni cheese
Recipes with similar ingredients: puff pastry, tomato sauce, arugula, mozzarella cheese, suluguni cheese, minced pork
Recipe preparation:
- Heat the oven to 200C. Place the dough on lightly sprinkled flour surface. Cut each sheet of dough into 16 squares the size of 4 centimeters. Divide the squares into 2 baking sheets.
- Bake the dough for 15 minutes, until golden brown. Cool puff on baking sheets for 5 minutes, then cut each lengthwise into two parts, so you should get 64 pieces.
- Preheat the meatballs. Smear the lower halves of the puffs with the sauce, approximately 1 teaspoon. Put 1 dining room on top arugula spoon and 1 meatball. Sprinkle with cheese, cover with the remaining half puffs, pierce with skewers.
