Italian Meatball Sub


  • 1/2 recipe Double Duty Meatballs
  • 2 packages (11 ounces each) refrigerated French bread dough
  •  Vegetable oil
  • 2   garlic cloves, pressed
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 package (8 ounces) mozzarella cheese slices


  1. Preheat oven to 350°F. Place dough, seams side down, on Large Round Stone with Handles. Join ends of dough together to form 1 large ring. Using Bread Knife, cut 8 diagonal slashes (1/2-inch deep) on top of dough. Lightly spray dough with oil using Kitchen Spritzer. Press garlic over dough using Garlic Press; spread evenly. Sprinkle with Parmesan cheese. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely. To assemble sandwich, cut bread in half horizontally with Bread Knife. Spoon meatballs with sauce over bottom half of bread. Top with cheese slices and top half of bread. Cut into wedges and serve using Slice ‘N Serve®.


  • 6  servings

Nutrients per serving:

Calories 540, Fat 17 g, Sodium 1420 mg, Dietary Fiber 4 g  

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