PULL-APART GARLIC BREAD MEATBALL SANDWICHES
meaty. Superficial. Simple! Club House Garlic Powder and Italiano Seasoning turn store-bought rolls into garlic bread. These gooey, flavourful sandwiches make a great evening supper for the family or as a party snack.
COMPOSITION FOR PULL-APART GARLIC BREAD MEATBALL SANDWICHES
- One can (213 ml) of tomato sauce
- 20 millilitres (20 tablespoons) Italiano, split
- Twelve ounces (340 grammes) of garlic powder, divided into three teaspoons (15 millilitres)
- . precooked, chilled meatballs that have been chopped in half
- One container of 12-roll tear-apart dinner rolls
- Six pieces of provolone cheese
- A half-cup, or 375 millilitres Shredded mozzarella cheese
- Three tablespoons of melted butter (45 millilitres)
DIRECTION FOR PULL-APART GARLIC BREAD MEATBALL SANDWICHES
- Turn the oven on to 350°F, or 180°C. In a large bowl, combine tomato sauce, 1 teaspoon (5 mL) garlic powder, and 3 teaspoons (15 mL) Italiano seasoning. Stir the meatballs in the sauce mixture to coat them. Put aside.
- Take the rolls out of the packaging, but keep them together. Cut the roll packet in half lengthwise, leaving the bottom half a little thicker than the top. Place bottom half of rolls, cut side up, in 13 x 9-inch (33 x 23 cm) baking dish. Cover bottom half of rolls with a layer of provolone cheese. Add sauce and meatballs on top. Add mozzarella to the meatballs. Place the cut-side down top half of the rolls on top of the mozzarella.
- Combine butter and the remaining Italiano Time of year. Drizzle the roll tops with the butter mixture. Put foil over it. Bake for 25 to 30 minutes, or until cheese is melted and thoroughly cooked.