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1
Heat oven to 350u00b0F. Spray 12 mini muffin cups with cooking spray.
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2
Unroll 1 can (8 oz) PillsburyTM refrigerated 90-calorie crescents dinner rolls or crescent dough sheet onto cutting board. If using crescent rolls, firmly pinch and press perforations to seal completely. Cut dough into 12 equal squares.
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3
In medium bowl, stir together 1 1/2 cups shredded mozzarella cheese (6 oz), 1/2 teaspoon dried Italian seasoning and 1/2 teaspoon garlic powder.
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4
Place 1 dough square in each mini muffin cup; press in gently to make crescent cups. Using about two-thirds of cheese mixture, divide cheese mixture among crescent cups, leaving room for meatballs. Gently press 1 frozen cooked Italian-style meatball into each cup. Set remaining cheese mixture aside.
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5
Bake 10 minutes. Remove from oven; top meatball crescent cups with remaining cheese mixture. Bake 5 to 7 minutes longer. Remove crescent cups from muffin cups to cooling rack; cool completely.
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6
To freeze, transfer cooled crescent cups to labeled gallon-size resealable freezer plastic bag. Freeze.
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7
To reheat, heat oven to 350u00b0F. Remove desired number of frozen crescent cups from bag; place in mini muffin cups on cookie sheet. Loosely tent with sheet of foil that has been sprayed with cooking spray; bake covered 15 to 17 minutes.
