13.8 oz can refrigerated pizza crust
26 oz jar mini meatball pasta sauce
1 cup shredded Italian cheese blend
Dried oregano or Dried Basil
Heat oven to 425 degrees.* Line a baking sheet with nonstick foil. Unroll crust on a cutting board and stretch dough to a 12 inch square. Cut in quarters. Transfer to baking sheet. Pour sauce into a bowl, distribute meatballs in centers of squares. Top each with 1/4 cup cheese. Fold corner to corner to form triangles. Press edges to seal. Poke holes in top. Sprinkle with basil or oregano. Bake 13 min. or until golden. Heat remaining sauce to serve on the side.