Johnsonville® Easy Stuffed French Bread
Johnsonville® Easy Stuffed French 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.
-
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.
