Turn your kitchen into a bistro! With Pillsbury™ refrigerated French bread and handful of other ingredients, you can create this superb entrée in short order.
Meatball Sandwich Bread Bowls
- Prep Time 30 min
- Total 40 min
- Ingredients 7
- Servings 3
Ingredients
- 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
- 12 frozen cooked meatballs (about 6 oz.), thawed
- 1 1/2 cups frozen bell pepper and onion stir-fry
- 1 1/2 cups tomato pasta sauce
- 2 tablespoons shredded fresh Parmesan cheese
- 4 oz. (1 cup) finely shredded mozzarella cheese
- 1 tablespoon chopped fresh basil or parsley
Instructions
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Step1Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from can. Cut loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
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Step2Meanwhile, in 2-quart saucepan, combine meatballs, bell pepper and onion stir-fry, and pasta sauce. Cook over medium heat for 10 to 15 minutes or until meatballs are thawed and thoroughly heated, stirring occasionally. Stir in Parmesan cheese until blended.
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Step3With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon meatball mixture over each. Sprinkle with mozzarella cheese and basil. Place top of each bread bowl on plate.
Nutrition
775
Calories
31g
Total Fat
40g
Protein
89g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1/3 of Recipe
- Calories
- 775
- Calories from Fat
- 280
- Total Fat
- 31g
- 48%
- Saturated Fat
- 12g
- 60%
- Cholesterol
- 115mg
- 38%
- Sodium
- 2090mg
- 87%
- Total Carbohydrate
- 89g
- 30%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 19g
- Protein
- 40g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 44%
- 44%
- Calcium
- 42%
- 42%
- Iron
- 34%
- 34%
Exchanges:
5 Starch; 5 Other Carbohydrate; 1 Vegetable; 3 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
5 1/2Tips from the
Pillsbury Kitchens
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