Chicken-Parmesan Meatball Sliders

ByElina

Ingredients

Meatballs

1 lb ground chicken
1 egg
1/2 cup Progresso™ Italian panko breadcrumbs
1/3 cup shredded Parmesan cheese
1  tablespoon chopped fresh basil leaves
2  teaspoons finely chopped garlic
1/2 teaspoon Italian herb seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Sliders

1
package (12 oz) 12-count dinner rolls (not pulled apart)
1
cup Muir Glen™ Organic Pasta Sauce Tomato Basil
4
deli slices (about 0.75 oz each) mozzarella cheese

Topping

3
tablespoons butter, melted
2
tablespoons shredded Parmesan cheese
1
tablespoon chopped fresh basil leaves
2
teaspoons finely chopped garlic

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Steps

  • 1
    Heat oven to 375°F. Line 13×9-inch (3-quart) glass baking dish with foil. Spray with cooking spray.
  • 2
    In large bowl, mix Meatball ingredients until well combined. Divide mixture into 12 (2-inch) meatballs (about 3 tablespoons each); place in dish. Bake 20 to 25 minutes or until no longer pink in center (at least 165°F).
  • 3
    Transfer meatballs to plate; discard foil. Slice sheet of dinner rolls in half horizontally; place bottom half in glass baking dish. Place meatball on each roll bottom. Spoon pasta sauce over meatballs; top with sliced mozzarella cheese. Place top half of rolls over cheese.
  • 4
    In small bowl, mix Topping ingredients. Brush mixture over tops of rolls. Bake 15 to 18 minutes or until rolls are golden brown and cheese is melted. Let stand 5 minutes; cut into individual sliders, and serve.

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