Chicken-Parmesan Meatball Sliders
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
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1Heat oven to 375°F. Line 13×9-inch (3-quart) glass baking dish with foil. Spray with cooking spray.
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2In 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).
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3Transfer 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.
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4In 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.
