Johnsonville® Easy Stuffed French Bread

minutes

35 minutes

Usually a light appetizer, Johnsonville has transformed everyday French bread into a hefty sandwich heavyweight that’ll please the toughest critics. Mushrooms, peppers, garlic, onion and mozzarella cheese combine with your favorite Johnsonville Meatballs to make a filling that provides an excellent counterbalance to the texture and flavor of the bread.

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Lunch, Dinner, Sandwiches, Fully Cooked/Smoked

Ingredients Directions Reviews Print Recipe

1/2 package
(14 meatballs) frozen JOHNSONVILLE® Classic Italian or Homestyle Meatballs, thawed and cut in half
2 cups
(8 ounces) shredded mozzarella cheese
1/2 cup
pasta sauce
1 can
(4 ounces) mushrooms, drained
1/2
green pepper, chopped
1/2
red pepper, chopped
1/2 small
onion, chopped
1 teaspoon
minced garlic
2 cans
(11 ounces each) refrigerated French bread dough
1
egg
1 tablespoon
water

Preheat oven to 350°F.
In a large bowl, combine the meatballs, cheese, pasta sauce, mushrooms, peppers, onion and garlic.
Unroll bread dough onto two greased cookie sheets. Press each into a 14-in. x 12-in. rectangle.
Spoon meatball mixture down the center of dough. Fold long sides of dough over filling, meeting in the center; press edges and ends to seal.
In a small bowl, lightly beat egg and water; brush over loaves.
Bake, uncovered, for 25 minutes until golden brown. Cover with foil and bake 10 minutes longer or until filling is hot.