| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 25 to 30 pieces |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 25 to 30 pieces |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 27.5 servings |
| Calories | 278 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 69 mg |
| Sodium | 174 mg |
| Serving Size | 1 of 27.5 servings |
| Calories | 278 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 69 mg |
| Sodium | 174 mg |
Reviews
Hard to roll and wouldn’t stand up, should have read reviews will use tins next time, messy but good
I can make it for a birthday party.
Pretty easy appetizer to make for a crowd. Used the mini muffin tin and easily whipped up 24 delicious, easy bites. I put a tiny piece of provolone on each one instead of putting cheese in the tin, because it’s what I had. Hubby liked them, too
Can these be frozen after cooked?
I highly suggest you use a mini muffin tin, cut dough into squares, put into tins and build them as instructed. I thought the rolling and cutting was very messy and they would not stand properly, unnecessary step. Once I had everything into the tin, I baked as instructed. They were good hand held bites that tasted great, i added extra seasoning of course.
Made these for the Super Bowl and they were a crowd favorite. I followed the recipe, except I bought frozen “Italian style” meatballs, which are extra large so I cut them in 1/2. Next time I will just buy the homestyle meatballs from the Frozen section.
Made these for today’s Super Bowl party & they were delish!! Tried it with the biscuits instead of the pizza dough (thx I’m Baba for idea) & was much easier to roll…you just need to flatten each half & I used toothpicks to keep them in place then bake for 15 mins.
So yummy! Made this tonight, super easy, brushed the dough with a mix of olive oil, garlic salt and Italian seasoning to add some extra flavor.
Why Meatball Parm when there is no Parm in the recipe?
Going to make this tomorrow for Super Bowl LII. I have big expectations. Will definitely let you know how it turns out.