These pizza cups are the perfect game day finger food to feed a crowd, and very kid-friendly. Makes 24 cups.
2 11-oz. cans refrigerated thin pizza crust
24 Rome’s meatballs
1½ cup pizza sauce
½ cup fresh basil chopped
2 cups Tillamook shredded cheese
Preheat oven to 375° F. Unroll pizza dough and use a small cup or biscuit cutter to cut dough into twelve 2½” rounds. Press each round into the cup of a non-stick mini muffin tin. Spoon pizza sauce into each cup, sprinkle with a bit of cheese, then gently press a meatball into each cup.
Bake pizza cups for 5 minutes, then sprinkle more cheese atop the dough. Finish baking, another 5-10 minutes, or until the edges of the dough are golden brown. Cool slightly before removing from muffin tin. Top with a spoonful of sauce and fresh basil before serving.