Have you ever tried a recipe that you made up in your mind but was unsure if it would work out? And then when you did it was AMAZING?!
That’s my goal every time I try a new recipe and I’ll be honest, it doesn’t happen often! There’s always somethinggg that I feel can be added or changed. This was not the story of this Easy Meatball Stromboli.
It was perfect the first time I made it. Wellll I did add the number of meatballs in the stromboli but literally everything else is the same.
Cody mentioned 10 times how amazing and perfect it was so I knew it had to be good. He’s a pretty tough critic 🤣
My recipe is as easy as it comes. I use Pillsbury pizza dough, frozen meatballs, and jarred marinara. By all means you can swap this for homemade ingredients, but just know, the shortcut way works just fine as well! 😄
Worried about the braiding? Don’t be!
I thought I had really screwed it up the first time because it did not look cute before going into the oven 🙈 But don’t worry, as long as you give the dough room to breathe, it’ll bake up just fine. So have fun with it! Food should be fun 👩🏻🍳
P.S. I didn’t mean to, but the stromboli kinda looks like a 🍆 . I am so sorry 😂
I thought I had screwed it for sure the
Easy Meatball Stromboli
- Classic Pizza Crust Pillsbury Dough (photo below of the packaging)
- 1 tablespoon of raw grits (I used 5 minute grits)
- 16 frozen meatballs
- 1/2 cup jarred marinara sauce (I use any “classic” marinara in various brands)
- 1/2 cup fresh mozzarella cheese, sliced into small rounds
- Egg wash (1 egg mixed with 1 teaspoon water)
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon onion flakes
- 1/4 teaspoon garlic flakes
- 2 tablespoons freshly grated parmesan cheese
- Preheat oven to 400 degrees
- In a medium saucepan, heat the meatballs and marinara sauce on medium low heat for 10 minutes while you prep the dough and cut the mozzarella
- Roll out the pizza crust on a clean work surface and sprinkle lightly with raw grits (this will help for sticking)
- Flip the crust over and stretch to an even rectangle. Try to get to 13 x 9 inches but don’t fret if it’s not perfect.
- Slice diagonal lines in the dough, leaving 5 inches of dough in the middle (see video for reference)
- Line the mozzarella down the dough and then spoon the meatballs in rows of 2.
- Spoon a little marinara over the top of the meatballs, but not too much. Let’s save the rest for dipping!
- Start to form the stromboli by folding the bottom pieces of dough up and then criss crossing the diagonal strips of dough. See the video for a visual representation. Don’t worry about if it’s pretty or not, just make sure there are breaks in the dough and that the meatballs are tucked in safely.
- Brush with egg wash and then sprinkle with salt, dried onion and dried garlic.
- Bake for 15-17 minutes. I baked mine for the full 17 minutes.
- Remove the stromboli from the oven and sprinkle with parmesan cheese. Add back to the warm oven for a few seconds to let the cheese melt.
- Let cool for at least 5 minutes.
- Slice and serve with more marinara for dipping