Marmalade Glazed Asian Meatball Cups Recipe

Ingredients

1/4

cup sweet orange marmalade

2

tablespoons Chinese plum sauce

1

to 2 teaspoons chili paste

2

                        cans (8 oz) refrigerated Pillsbury™ Butter Flake Crescent Rolls (8 Count)

24

frozen meatballs (1/2 oz each), thawed

1

teaspoon sesame seed

Preparation

Heat oven to 375°F. Lightly spray 24 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.

In small microwavable bowl, microwave marmalade on High 15 to 30 seconds or until melted. Stir in plum sauce and chili paste. Set aside.

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.

Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes. Serve warm.