Meatball Pesto Sliders
Ingredients
- 1 package (12 oz.) Rosina Italian Style Meatballs
- 24 slider rolls, cut in half but not pulled apart
- 1 cup basil pesto
- 2 vine ripened tomatoes, thinly sliced
- 1 ½ cups shredded Mozzarella cheese
- 2 sticks butter, melted
- 1 teaspoon Italian seasoning
- Aluminum foil
Directions
Preheat oven to 350°F. Cook meatballs according to the package instructions. When finished set aside for later use. Grease a 9x13 inch pan with cooking spray and add the bottom half of the slider rolls as one group. Spread the basil pesto over the bottom layer, then add a layer of sliced tomatoes. Then add the meatballs and cheese and top with the top half of the slider rolls. Combine the melted butter and the Italian seasoning and spread over the top of the slider rolls. Bake covered with aluminum foil for 15-20 minutes. Then, remove the aluminum foil and bake uncovered for 5 minutes or until the sliders are golden brown.
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