SUB BREADS RECIPES

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MEATBALL SUB BUBBLE-UP BAKE RECIPE - PILLSBURY.COM



Meatball Sub Bubble-Up Bake Recipe - Pillsbury.com image

Turn a traditional meatball sub into a quick and easy, one-pan dinner the whole family will love.

Provided by Erin

Total Time 45 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 6

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
1 bag (16 oz) frozen cooked Italian meatballs
1 green bell pepper, diced, sautéed
3 cups marinara sauce
2 cups shredded Italian cheese blend (8 oz)
Grated Parmesan cheese and chopped fresh basil, if desired

Steps:

  • Heat oven to 350°F.
  • Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; place in large bowl. Add meatballs, sautéed bell pepper and marinara sauce; stir until well coated.
  • Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle Italian cheese blend evenly over top.
  • Bake 35 minutes or until biscuit pieces are puffed and cheese is melted and golden brown.
  • Before serving, sprinkle with Parmesan cheese and if desired, chopped fresh basil.

Nutrition Facts : Calories 620 , CarbohydrateContent 58 g, CholesterolContent 110 mg, FatContent 3 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1770 mg, SugarContent 18 g, TransFatContent 1/2 g

MY FAVORITE SUB (HOAGIE) ROLLS RECIPE - FOOD.COM



My Favorite Sub (Hoagie) Rolls Recipe - Food.com image

When it comes to sub rolls, I prefer mine light and fluffy. I make up a big batch of these and freeze them for later use.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 16 serving(s)

Number Of Ingredients 9

5 teaspoons dry active yeast (2 pkgs)
1/4 cup sugar
2 cups water, blood warm
3 tablespoons butter, melted
2 teaspoons salt
6 -7 cups all-purpose flour
cornmeal
1 egg white
sesame seeds (optional)

Steps:

  • Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
  • Melt butter and, along with the salt, stir into yeast mixture.
  • Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough).
  • Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.
  • Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
  • Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired.
  • Let double in size.
  • Bake in a 400°F oven until golden brown.

Nutrition Facts : Calories 206.9, FatContent 2.7, SaturatedFatContent 1.4, CholesterolContent 5.7, SodiumContent 315.6, CarbohydrateContent 39.4, FiberContent 1.6, SugarContent 3.3, ProteinContent 5.6

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