Johnsonville Easy Stuffed French Bread
Johnsonville Easy Stuffed French Bread
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.
Ingredients
-
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
REVIEWS
Directions
-
Preheat oven to 350°F.
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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.
