1 (15 oz.) can Chef Boyardee Mini beef ravioli & meatballs
1 tube Pillsbury crescent rolls
1/2 c. shredded cheddar/ Monterrey Jack cheese
Preheat oven to 375 degrees. Unroll the crescent rolls onto a flat surface. To each of the four rectangles that are perforated, cut in half to form 8 squares. Make sure the seams are closed. Spray a cupcake pan with non stick cooking spray. Place a square of crescent roll in each cup (it will only use eight). Add two ravioli and two mini meatballs to the center of each crescent square. Bring two of the corners together. Then fold the other two together on top and press down slightly. It will look like a pocket, and there will be four small openings on all of the corners. Do not seal, this is so the heat can escape and is a good thing. Top each with shredded cheese and bake for 10-12 minutes ( I cooked them for 14, and they were a little over done). Let cool slightly before serving.
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