|Source: Linda Stoops (1999)|
|Prep time: 30 minutes||Cooking time: 25 minutes||Total time: 55 minutes|
Thaw bread and allow to rise according to instructions on bag. Pinch off golf ball-sized pieces and put in greased muffin cups. Using a small juice glass, measuring cup or your thumb, press each ball to allow walls to form up sides of cup. Allow 20 to 25 minutes to rest. Fill crusts with sauce, add toppings. Sprinkle on enough cheese to cover liquid filling. Bake at 350 degrees for 20 to 25 minutes, or until cheese melts completely. Remove from pan and serve or cool and store in airtight container and refrigerate until needed. Makes about 4 dozen.