• 4servings
  • 43minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 can(s) (13.8 oz) refrigerated pizza crust

  2. 1 jar(s)

  3. 24 to 26 oz

  4. 1 cup(s) shredded Italian cheese blend

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Line a baking sheet with nonstick foil.

  2. Unroll crust on a cutting board and stretch dough to a 12-in. square. Cut in quarters (you'll have 4 squares). Transfer to lined baking sheet.

  3. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 cup cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork.

  4. Bake 10 to 13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.


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