Marmalade-Glazed Asian Meatball Cups

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1/4 cup Smucker's® Sweet Orange Marmalade
•	2 tablespoons Chinese plum sauce
•	1 to 2 teaspoons chili paste
•	2 cans Pillsbury® Butter Flake refrigerated crescent dinner rolls
•	24 frozen meatballs, thawed (1/2 ounce each)
•	1 teaspoon McCormick® Sesame Seed

Directions:

1	Heat oven to 375°F. Lightly spray 24 regular-size muffin cups with no-stick cooking spray.
2	In small microwavable bowl, microwave marmalade on High 15 to 30 seconds or until melted. Stir in plum sauce and chili paste. Set aside.
3	Remove crescent dough from cans, but do not unroll. Cut each roll into 12 slices. Place 1 slice in bottom of each muffin cup; press 1/2-inch-wide indentation in center of each slice. Place 1 meatball in each cup; top with scant 1 teaspoon marmalade mixture. Sprinkle with sesame seed.
4	Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes. Serve warm.
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