Ingredients

The following ingredients have 24 Servings
  • 8 oz tube Pillsbury Crescent Dough
  • 24 frozen (fully cooked homestyle meatballs)
  • 20 oz pineapple chunks (can (juice reserved))
  • 1/2 cup brown sugar (packed)
  • 1/3 cup apple cider vinegar
  • 2 tbsp corn starch
  • 1 tbsp soy sauce
  • optional garnish: thinly sliced green onions

Instruction

  • Preheat the oven to 350 degrees F.
  • Unwrap dough and separate into 4 small rectangles, pinches seams together. Cut each rectangle into 6 equal squares and press dough into a lightly greased mini-muffin tin. Bake for 6 minutes, then remove from oven and use the end of a wooden spoon or dowel to make an indentation in the cups.
  • Meanwhile combine 3/4 cup of the reserved pineapple juice, brown sugar, apple cider vinegar, corn starch and soy sauce in a shallow pan over medium heat. Stir until thickened, about 4 to 5 minutes. Add the meatballs and pineapples to the sauce and stir to coat. Place one meatball in each crescent cup along with a little bit of the sauce, then finish baking for about 8 to 10 minutes or until the crescent dough is cooked through.
  • Skewer the pineapple with a toothpick and insert into each burger bite and remove from muffin tin. Sprinkle with thinly sliced green onions if desired and serve warm. Enjoy!