Preheat your oven to 375ºF. This step is crucial as it ensures even baking. While the oven heats up, gather your muffin pan and spray it with cooking spray to prevent sticking.
Remove the dough from the can of refrigerated crescent rolls. You’ll want to press the seams together to seal any gaps and then roll it out into an 8×18 inch rectangle. This shape will help you cut it into the right size for the muffin cups.
Once the dough is rolled out, cut it into 12 equal squares. Each square will be pressed into a muffin cup, forming the delicious outer shell of our cupcakes.
Carefully press each square of dough into the prepared muffin pan. Make sure to push the dough down into the cups to create a nice cavity for the filling.
In a separate bowl, combine the softened cream cheese, Italian seasoning, and half a cup of mozzarella cheese. Mix these ingredients together until smooth and creamy, creating a flavorful base for your cupcakes.
Divide the cream cheese mixture evenly among the muffin cups, spooning it into the bottom of each cup. This will be the first layer of deliciousness.
Next, add a frozen meatball on top of the cream cheese layer in each cup. The meatballs will cook beautifully in the oven, soaking up all the flavors as they bake.
Top each meatball with about two tablespoons of spaghetti sauce. This adds moisture and flavor, creating that classic meatball sub experience.
Finally, sprinkle the remaining mozzarella cheese over the top of each cupcake, making sure to cover each meatball generously.
Bake in the preheated oven for 15 to 18 minutes, or until the tops are golden brown and the cheese is bubbly. Keep an eye on them towards the end of baking for that perfect golden finish.
