Ingredients

• 2 , 13.8 ounce
• 24 meatballs
• 0.67 cups marinara sauce
• 1.5 cups shredded mozzarella cheese
• 3 tablespoons olive oil
• salt and freshly ground black pepper
• crushed red pepper flakes , Italian Seasoning, and garlic powder or minced garlic
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a mini muffin tin with cooking spray.
2. 2 Roll one can of dough out on a lightly floured surface into a rectangle slightly larger than the muffin tin and place the dough on top of the muffin tin. Lightly press dough into each muffin cup. (Alternatively, place a second mini muffin pan on top of dough to easily press dough into each cup.)
3. 3 Place a meatball into each muffin cup and top evenly with sauce and mozzarella cheese.
4. 4 Roll remaining dough into a similar rectangle and place it on top. Press dough to seal each section, then use a knife to cut dough around each cup, forming 24 individual meatball sliders.
5. 5 For each filled muffin cup, bring top corner of dough to meet bottom corner on the opposite side; repeat with the other side. Twist dough together lightly on top; pinch to seal. Repeat with all sections.
6. 6 Place oil in a small bowl and season with optional seasonings if desired. Brush oil over each meatball slider and sprinkle evenly with grated Parmesan cheese.
7. 7 Bake in the preheated oven until golden brown and toasted, 22 to 24 minutes. Serve with extra marinara for dipping.

Nutrition per serving