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Prep 10min
Total25min
Servings12
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Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
3/4
cup Muir Glen™ organic pizza sauce
1
cup cheese, shredded
12
frozen meatballs
1/4
cup fresh basil, chopped
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Steps
1
Preheat oven to 375°F. Open and unroll pizza dough. Use a small cup or biscuit cutter to cut dough into twelve 2 1/2 inch rounds.
2
Press each round into one of cup of a non-stick mini muffin tin.
3
Spoon pizza sauce into each cup, sprinkle with a bit of cheese, then gently press a meatball into each cup.
4
Bake pizza cups for 5 minutes, then open the oven and sprinkle as much cheese atop each as the dough will hold. (Note: now that the dough is slightly puffed up, you'll be able to put more cheese on top of the meatball than you would have before the dough began baking!)
5
Finish baking, another 5-10 minutes, or just until the edges of the dough are golden brown. Remove and cool slightly before removing from muffin tin. Top with a spoonful of sauce and fresh basil before serving. Enjoy!
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No nutrition information available for this recipe
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