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Meatball and Breadstick Sub Skewers

(6)
  3 reviews
  • 25 min prep time
  • 55 min total time
  • 7 ingredients
  • 6 servings
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Twist an easy 7 ingredients into fun meatball and breadstick skewers begging for a dip in pasta sauce.

Bake-Off® Contest 46, 2013
Kim Van Dunk
Caldwell, New Jersey

Ingredients

1
box (9 oz) frozen chopped spinach
2
slices whole wheat sandwich bread, torn in pieces
1/4
cup half-and-half
1
lb ground turkey
1
can Pillsbury™ refrigerated original breadsticks
1
cup shredded mozzarella cheese (4 oz)
2
cups tomato pasta sauce

Steps

  • 1 Heat oven to 375°F. Line 2 large cookie sheets with parchment paper.
  • 2 Microwave frozen spinach as directed on box; cool slightly. Squeeze dry with paper towels.
  • 3 In medium bowl, mix bread pieces and half-and-half; let stand 1 minute. With fork, mash bread until well blended. Add spinach, turkey, 3/4 teaspoon salt and 1/4 teaspoon pepper; mix well. Shape mixture into 36 (1 1/2-inch) balls.
  • 4 Unroll dough; separate into 12 breadsticks. Thread one end of a breadstick on 10-inch skewer; add 1 meatball, leaving 1/4 inch between dough and meatball. Repeat threading with breadstick and 2 additional meatballs. Place 1 inch apart on cookie sheet. Repeat with remaining breadsticks and meatballs.
  • 5 Bake 18 to 22 minutes, rotating cookie sheets halfway through bake time, or until meatballs are no longer pink in center and meat thermometer in center of meatball reads 165°F. Sprinkle each meatball skewer with about 1 tablespoon cheese. Bake 3 to 4 minutes longer or until cheese is melted.
  • 6 Meanwhile, in 1-quart saucepan, cook sauce over medium-low heat 3 to 4 minutes, stirring occasionally, or until thoroughly heated. Serve with meatball skewers.
  • 1 Heat oven to 375°F. Line 2 large cookie sheets with parchment paper.
  • 2 Microwave frozen spinach as directed on box; cool slightly. Squeeze dry with paper towels.
  • 3 In medium bowl, mix bread pieces and half-and-half; let stand 1 minute. With fork, mash bread until well blended. Add spinach, turkey, 3/4 teaspoon salt and 1/4 teaspoon pepper; mix well. Shape mixture into 36 (1 1/2-inch) balls.
  • 4 Unroll dough; separate into 12 breadsticks. Thread one end of a breadstick on 10-inch skewer; add 1 meatball, leaving 1/4 inch between dough and meatball. Repeat threading with breadstick and 2 additional meatballs. Place 1 inch apart on cookie sheet. Repeat with remaining breadsticks and meatballs.
  • 5 Bake 18 to 22 minutes, rotating cookie sheets halfway through bake time, or until meatballs are no longer pink in center and meat thermometer in center of meatball reads 165°F. Sprinkle each meatball skewer with about 1 tablespoon cheese. Bake 3 to 4 minutes longer or until cheese is melted.
  • 6 Meanwhile, in 1-quart saucepan, cook sauce over medium-low heat 3 to 4 minutes, stirring occasionally, or until thoroughly heated. Serve with meatball skewers.

Expert Tips

Use a 1 tablespoon cookie scoop to easily measure and shape meatballs.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
1000mg
41%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
12%
Sugars
8g
Protein
29g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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