Meatballs in puff pastry

Ingredients:

• 1 package (500g, 2 sheets of dough) frozen puff pastry, defrosted
• 32 pcs. (15-20 g each) cooked mini meatballs
• 3/4 cup prepared tomato sauce, basil pesto, or sun-dried tomato pesto
• 2 cups small arugula leaves
• Coarsely grated mozzarella or suluguni cheese

Preparation:

1. Preheat oven to 200°C (400°F). Place the dough on a lightly floured surface. Cut each sheet of dough into 16 4-centimeter squares. Arrange the squares on 2 baking sheets.
2. Bake the dough for 15 minutes, until golden brown. Cool the puff pastries on the baking sheets for 5 minutes, then cut each one lengthwise into two pieces, making a total of 64 pieces.
3. Heat the meatballs. Spread about 1 teaspoon of sauce on the bottom halves of the meatballs. Top with 1 tablespoon of arugula and 1 meatballSprinkle with cheese, cover with the remaining halves of the layers, and pierce with skewers.