1cuphot buffalo sauce(Frank's Red Hot is what I like to use)
1tablespoonapple cider vinegar
FOR THE BLEU CHEESE DRESSING
3/4-cupnon-fat plain yogurt
1tablespoonextra virgin olive oil
1teaspoonwhite vinegar
1teaspoonDijon mustard
2tablespoonsreduced fat crumbled blue cheese
salt and fresh ground pepper, to taste
Instructions
Preheat oven to 400F.
Unfold the thawed pastry sheet on a lightly floured surface and using a rolling pin, roll the pastry sheet into a 10 x 15-inch rectangle.
Cut the sheet into 24 small squares.
Press the pastry squares into 24 mini muffin pan cups.
Bake for 15 minutes, or until golden brown.
In the meantime, prepare the meatballs.
Combine hot sauce and apple cider vinegar in a nonstick pan.
Add 24 turkey meatballs to the sauce and bring to a boil; cover with a lid and reduce to a simmer; cook for 15 minutes.
Prepare the Lightened-Up Bleu Cheese Dressing
Combine yogurt, olive oil, vinegar, mustard, bleu cheese, salt, and ground pepper in a mixing bowl; whisk everything together until thoroughly combined. Set aside.
Remove pan from oven and transfer puff pastry shells to a serving plate.
Place 1 meatball inside each puff pastry cup.
Drizzle each meatball with some of the hot sauce left over in the pan.
Top each meatball with 1 teaspoon bleu cheese dressing.
Serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.