MEATBALL PARMESAN SANDWICH RECIPES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In large bowl, mix meatball halves, 1/2 cup of the marinara sauce and the mozzarella cheese.
• Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
• Spoon meatball mixture on the half of each rectangle closest to center of ring (each rectangle should have 6 meatball halves).
• Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Gently separate dough perforations on top until filling peeks through. Brush tops of dough with melted butter, and sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Just before serving, in small microwavable bowl, microwave remaining 1 cup marinara sauce uncovered on Medium-High (70%) 1 to 2 minutes or until hot.

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
• In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
• Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs.