STUFFED MEATBALL PIZZA

 

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  • Servings:
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Ingredients

  • 18 Rhodes™ Dinner Rolls or 12 Rhodes Texas™ Rolls, thawed to room temperature
  • 1 egg, beaten
  • 2 cups grated Italian blend cheese
  • 16 ounce package pre-cooked, frozen, bite-sized Italian meatballs
  • 1 cup marinara sauce
  • 1 teaspoon basil leaves
  • 1 teaspoon crushed red pepper
  • parmesan cheese
  • extra marinara sauce, for dipping

Directions

  • Spray counter lightly with non-stick cooking spray.
  • Combine 9 dinner rolls or 6 Texas rolls together to make a ball and roll into a 13-inch circle for bottom crust.
  • Cover with plastic wrap and let rest.
  • Repeat above steps with remaining rolls to make the top crust.
  • Remove wrap from first dough circle and place the dough in a sprayed 12-inch deep dish pizza pan to cover the bottom and 1/2-inch up the sides.
  • Brush with beaten egg.
  • Sprinkle with 1 cup grated cheese.
  • Top with meatballs.
  • Drizzle mariana sauce over meatballs and sprinkle with remaining grated cheese.
  • Sprinkle with basil and crushed red pepper. Remove wrap from remaining dough circle and place dough over all ingredients.
  • Press edges of bottom and top crusts together to seal.
  • Brush top crust with beaten egg.
  • Sprinkle with parmesan cheese.
  • Using a sharp knife cut 2 vent holes in top crust.
  • Bake at 350°F 35-40 minutes.
  • Serve with extra marinara sauce for dipping.

Notes

Categories: Italian  Main Dish  Pizza 

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