Meatball Parm in a Blanket
- Level: Easy
- Yield: 25 to 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27.5 servings
- Calories
- 278
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 69
- Sodium
- 174
- Total: 35 min
- Active: 20 min
Ingredients
One 13.8-ounce tube refrigerated thin crust pizza dough
All-purpose flour, for dusting
1 cup pizza or marinara sauce, plus more for dipping
1 cup shredded mozzarella
30 bite-size frozen meatballs, defrosted
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Unroll the dough onto a clean, lightly floured work surface. Slice the dough into 3 equal strips widthwise. Spread a thin layer of pizza sauce, about 2 tablespoons, onto each dough strip, making sure to leave a border without sauce. Sprinkle about 1/4 cup of the cheese onto each strip. Line up the meatballs side by side along the length of each dough strip. You should get about 10 meatballs per strip.
- Roll the dough up to cover the meatballs, forming a log. Slice the log in between each meatball, then pinch the dough together on one end of each sliced piece to seal. Put the pieces on the baking sheet pinched-side down (exposed meatball side up). Top each with about a teaspoon of sauce and a sprinkle of cheese.
- Bake until the dough is golden brown, 12 to 15 minutes. Let cool a few minutes before serving. Serve with warm pizza or marinara sauce on the side for dipping.