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Meatball Sub Bundtwich

meatball sub bundtwich Appetizer
Meatball Sub Bundtwich
  • Prep 25 min
  • Total 2 hr 25 min
  • Ingredients 7
  • Servings 8

It’s like your favorite meatball sub from the Italian eatery, but better! This homemade Bundtwich, inspired by those classic meatball heroes and hoagies, is ideal for serving to a crowd and packs some serious flavor thanks to the filling made from Italian meatballs, tomato-basil pasta sauce, sliced provolone and pepperoncini peppers. MORE+ LESS-

Updated January 3, 2019

Ingredients

2
cans (11 oz each) Pillsbury™ refrigerated French bread
4
tablespoons butter
1/2
teaspoon garlic powder
24
(1/2 oz each) frozen Italian meatballs
3/4
cup Muir Glen™ organic tomato basil pasta sauce (from 24.5-oz jar)
6
slices (0.75 oz each) provolone cheese, halved
1/3
cup sliced pepperoncini peppers (from a jar)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2
    Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
  • 3
    Line 18x13-inch pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.
  • 4
    In small microwavable bowl, place butter. Cover with plastic wrap; microwave on High 30 to 60 seconds or until melted. Stir in garlic powder. Brush both sides of each ring with garlic butter.
  • 5
    In medium microwavable bowl, place frozen meatballs. Microwave uncovered on High 2 to 3 minutes or until thawed. Stir in pasta sauce; cover with plastic wrap, and microwave on High 3 to 5 minutes or until meatballs are heated through and sauce is hot.
  • 6
    Use decorative side of bread ring for top of Bundtwich. Place cheese slice halves and pepperoncini in decorative side of bread ring. Spread meatball mixture in other side of bread ring. Bake 8 to 12 minutes or until cheese is melted and rings are hot.
  • 7
    Carefully replace decorative side of bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve. Serve with additional sauce, if desired.

Expert Tips

  • Want to get a head start on dinner? You can bake the dough for this Bundtwich up to 4 hours ahead of time.
  • Small frozen meatballs are a great freezer staple to keep on hand. They thaw quickly in the microwave and are versatile enough to use in meatball subs like this recipe, spaghetti and meatballs, or even just served on toothpicks with dipping sauce for a quick appetizer.
  • Jarred, sliced pepperoncini peppers may seem like a specialty ingredient, but they are great to have on hand in the fridge. Just a couple sprinkled on a salad or sandwich adds a ton of unexpected heat and flavor. Chop them up and add to dips and spreads, and use the liquid to add flavor to salad dressings or sauces.
  • All microwaves are different. Before adding the sauced meatballs to the Bundtwich, make sure the mixture is steaming.
  • A silicone pastry brush is better suited for brushing flavored butter than a traditional pastry brush. The smell and taste of garlic won’t linger after washing a silicone brush. Save your natural-bristled pastry brush for sweet applications.

Nutrition Information

Nutrition Facts

Serving Size: 1 Wedge
Calories
360
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
9g
43%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
830mg
34%
Potassium
170mg
5%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
6%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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