Ingredients:
3 eggs, lightly beaten
1 c. seasoned bread crumbs
1 c. grated Parmesan cheese
3 tsp. Italian seasoning
2 lbs. ground beef
3 loaves (1 lb. each) frozen bread dough, thawed
3 c. (12 oz.) shredded part-skim mozzarella cheese
1 egg white, lightly beaten
Additional Italian seasoning
1 jar (14 oz.) spaghetti sauce, warmed
Directions:
In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1 inch balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400 degrees for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350 degrees.
On a floured surface, roll each portion of dough into an 18x 12 inch rectangle. Spoon 1/3 of meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.
Place seam side down on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce.
Note~ Refrigerate or freeze leftovers. Also can be made a day in advance and refrigerated (reheat in the microwave before assembling).
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