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Ingredients One per line	2 (13.8 ounce) cans refrigerated pizza dough 24 frozen party-size meatballs, thawed slightly 2/3 cup marinara sauce, plus more for serving 1 1/2 cups shredded mozzarella cheese 3 tablespoons olive oil salt and freshly ground black pepper, to taste additional optional seasonings include crushed red pepper flakes, Italian Seasoning, and garlic powder or minced garlic 1/4 cup freshly grated Parmesan cheese
Directions One per line	Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a mini muffin tin with cooking spray. 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.) Place a meatball into each muffin cup and top evenly with sauce and mozzarella cheese. 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. 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. 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. Bake in the preheated oven until golden brown and toasted, 22 to 24 minutes. Serve with extra marinara for dipping.
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