About
No matter the season, or the condition of your grill at the moment, you can still bring barbecue flavors to the party with these Barbecue Bites! Flaky, buttery crescent dough crust holding up barbecue sauce-coated meatballs and a melty blanket of sharp cheddar cheese? Yum! Nothing too fancy or complicated with Barbecue Bites — just good flavors and good times!
Ingredients
- 1 (8-ounce) tube refrigerated crescent roll dough
- 1 teaspoon olive oil
- 1/4 cup onion, minced
- 12 frozen meatballs, thawed and halved
- 1/4 cup barbecue sauce, plus more, to taste, for serving
- 1 tablespoon water
- 6 slices marbled cheddar cheese or Colby-Jack, quartered
- scallions, optional, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 24 mini-muffin cup tin with nonstick cooking spray.
Step 3 -Separate the crescent dough into 4 rectangles and pinch the perforated seams to seal them.
Step 4 -Cut each of the dough rectangles into 6 mini squares.
Step 5 -Press each of the dough squares into the bottoms and up the sides of each of the prepared mini-muffin cups.
Step 6 -Bake the dough squares for 6 minutes.
Step 7 -Transfer the muffin tray from the oven and use the handle of a wooden spoon to immediately make 1 1/2-inch-deep indentations in center of each crust.
Step 8 -In a large pan over medium heat, add the oil.
Step 9 -Add the onions and cook, while stirring until tender, about 3-4 minutes.
Step 10 -Add the meatball halves, 1/4 cup of the barbecue sauce, and the water to the onions and cook, while stirring, until heated through, about 3-4 minutes.
Step 11 -Place 1 of the meatball halves, cut-side up, into each of the dough crusts in the muffin tray.
Step 12 -Top each of the meatballs with 1 piece of the cheese.
Step 13 -Bake until the edges of the crusts are golden-brown and the cheese is melted, about 8-10 minutes.
Step 14 -Allow the bites to cool for 1 minute.
Step 15 -Serve garnished with the scallions and with the extra barbecue sauce.
