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Meatball Stromboli

Sue Lau
Prep Time 15 mins
Cook Time 30 mins
Course Bread, Pizza
Cuisine Italian
Servings 5

Equipment

  • Pizza stone

Ingredients
  

  • 14.1 ounces pkg refrigerated Wewalka Classic Pizza oblong pizza crust
  • 1/2 cup pizza sauce (for inside)
  • 1/4 cup grated Parmesan cheese
  • 6 ounces Mozzarella cheese slices
  • 8 ounces cooked sliced beef meatballs
  • 1 egg (lightly beaten)
  • 2 cups pizza sauce (to dip stromboli)

Instructions
 

  • Preheat oven to 425F.
  • Unroll pizza crust onto parchment paper.
  • Spread pizza sauce, leaving about 2 inches dough dry around the perimeter.
  • Keeping the perimeter dry from all ingredients, sprinkle with Parmesan cheese then lay out the mozzarella slices.
  • Top with thin slices of cooked warm meatballs (if you use frozen ones, make sure they are warmed up).
  • Brush egg around the edges of dough.
  • Keeping the stromboli long, fold over end edges onto the topping and brush again with egg.
  • Starting on one side, roll up like a burrito, pressing seams closed.
  • Place seam underneath.
  • Brush the top with egg and sprinkle with the shredded Parmesan.
  • Bake for thirty minutes or until nicely browned and about 195F inside.
  • Cool for a few minutes before slicing.
  • Serve with extra pizza sauce as a dip if you like.

Notes

From the kitchen of palatablepastime.com
Keyword Stuffed Bread