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Pizza-by-the-Yard

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Pizza-by-the-Yard
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 15 min
  • Total 15 min
  • Ingredients 4
  • Servings 8
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Here's a new take on the family favorite, using Italian bread instead of a round pizza crust. Ready as quickly as frozen pizza but with a fresh homemade taste!
Updated May 7, 2009

Ingredients

  • 1 bag (16 oz) frozen cooked Italian-style meatballs (about 32 meatballs)
  • 1 jar (26 oz) marinara or tomato pasta sauce
  • 1 loaf French bread (1 lb)
  • 2 cups shredded mozzarella cheese (8 oz)

Steps

  • 1
    In large microwavable bowl, place meatballs. Microwave on High 3 minutes. Cut meatballs in half; return to bowl. Stir in marinara sauce. Cover with waxed paper. Microwave on High 6 to 8 minutes, stirring once or twice, until hot.
  • 2
    Meanwhile, set oven control to broil. Cut bread in half crosswise; cut each in half lengthwise, making 4 pieces. Place bread, cut side up, on ungreased large cookie sheet. If desired, toast lightly under broiler.
  • 3
    Spoon hot meatballs and sauce evenly onto bread. Sprinkle with cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and bubbly. To serve, cut each piece in half.

Tips from the Pillsbury Kitchens

  • tip 1
    Line the cookie sheet with foil for less mess. Any runaway sauce or cheese won’t bake onto the cookie sheet.

Nutrition Information

470 Calories, 19g Total Fat, 25g Protein, 53g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
37%
Trans Fat
1g
Cholesterol
75mg
25%
Sodium
1270mg
53%
Potassium
560mg
16%
Total Carbohydrate
53g
18%
Dietary Fiber
3g
12%
Sugars
8g
Protein
25g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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