Instructions

1. Preheat oven to 425F.
2. Lightly spray a 9×13” metal pan and then line with parchment (leaving a 1” overhang).
3. Spray the parchment paper and set the pan aside.
4. Divide the dough into 12 pieces and flatten out each piece on a lightly floured board to a 4” round circle.
5. Place 1/4 piece of cheese on the dough followed by a meatball then one additional piece of cheese.
6. Place in the center of the dough and gently pull up the edges to form a purse.
7. Gently pinch the ends together and tuck into itself until tightly sealed.
8. Place seam side down in the pan.
9. Repeat until all the dough is used up – you’ll place the dough balls side by side. It’s okay that they touch barely but don’t overcrowd as they will expand.
10. In a bowl mix together the Frank’s and melted butter.
11. Using a pastry brush, brush the tops with the hot sauce mixture.
12. Bake for 20 minutes.
13. Remove from oven and sprinkle with cheddar cheese.
14. Bake for an additional 1-2 minutes or until the cheese is melted.
15. Serve with ranch or bleu cheese dressing and a side of celery.