Italian Meatball Buns
One of the greatest gifts I love to share with my six grandkids is making special recipes just for them. The meatballs inside the rolls are a savory surprise. —Trina Linder-Mobley, Clover, South Carolina
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 12 frozen bread dough dinner rolls
- 12 ounces frozen fully cooked italian meatballs thawed
- 1/4 cup fresh basil minced
- 1-1/2 cups marinara sauce warmed
- Carbohydrate 0.032850000036838 g
- Cholesterol 0.458333333917338 mg
- Fat 0.433087083646202 g
- Fiber 0.00706666677794202 g
- Protein 0.214225000266998 g
- Saturated Fat 0.129125458464957 g
- Serving Size 1 1 Serving (15g)
- Sodium 7.98683334349776 mg
- Sugar 0.025783333258896 g
- Trans Fat 0.0173269583487417 g
- Calories 5 calories
Let dough stand at room temperature 25-30 minutes or until softened. Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 to 2 hours. Preheat oven to 350°. Bake 12-15 minutes or until golden brown. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce.
