Vegan Puff Pastry Cups with Marinara Meatballs
These fun vegan puff pastry cups are stuffed with juicy marinara meatballs and topped with melting vegan cheese. Children will love the pizza-like flavors and you will love them because they are SO easy to make!
Servings: 12 puff pastry cups
Calories: 285kcal
Equipment
- Rolling pin
- 12-cup muffin tin
Ingredients
- 2 sheets vegan puff pastry (I use Pepperidge farm, which weighs 1.1 pounds for two sheets. Thaw to room temperature before using.)
- 24 vegan meatballs (thawed, at room temperature)
- 1 cup vegan marinara sauce
- 4 oz vegan mozzarella cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix the thawed meatballs with the marinara in a bowl.
- Roll out each puff pastry sheet to about 12 inches long. Cut into six equal sized squares with a pizza cutter or knife. It's okay if the squares aren't perfect.
- Spray the cups of a muffin tin with cooking spray. Place a puff pastry square into a cup each and fold a bit to fit it in, creating a puff pastry cup. This doesn't need to be perfect--the baked puff pastry will look great anyway. "Dock" the puff pastry by poking holes in the bottom with the tines of a fork.
- Into each puff pastry cup place two balls with a bit of the marinara. You can add more marinara sauce if you wish, but you don't want so much that it will be running all over the lunchbox.
- Top the meatballs with cheese. Bake in the preheated oven for 20-22 minutes or until the puff pastry is golden-brown and the cheese has melted.
- Remove from oven, let stand on a rack for about 10 minutes, then pop the cups out.
Notes
- If you want saucier cups, use more marinara sauce.
- These cups travel great, but they are at their crispiest right out of the oven.
Nutrition
Serving: 1puff pastry cup | Calories: 285kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 4mg | Iron: 1mg