Meatball Slider Bombs

2 (13.8 oz.) cans refrigerated pizza dough

24 frozen party-size meatballs, thawed slightly

2/3 cup marinara sauce, plus more for serving

1½ cups shredded mozzarella cheese

3 Tbsp. 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

¼ cup freshly grated Parmesan cheese

Preheat oven to 400°F. 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. 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.

Prep time: 10 minutes. Cook time: 25 minutes. Makes: 24 servings.

Rhubarb Sticky Buns

¼ cup cold butter, cubed

½ cup packed brown sugar

1 cup chopped fresh or frozen rhubarb, thawed

Batter:

1/3 cup butter, softened

1/3 cup sugar

1 large egg, room temperature

1½ cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

¼ tsp. ground nutmeg

½ cup milk

In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.

Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° until a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Prep time: 20 minutes. Cook time: 15 minutes. Makes: 1 dozen.