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Toasted Mexi-Meatball Hoagies

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By Pillsbury Kitchens
Updated May 27, 2022
Bake-Off® Contest 42, 2006
Jenny Flake
Gilbert, Arizona
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Make south-of-the-border style meatballs and a zesty ranch sauce for this knife and fork sandwich.

Toasted Mexi-Meatball Hoagies

  • Prep Time 45 min
  • Total 1 hr 15 min
  • Ingredients 20
  • Servings 4
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Ingredients

Rolls

  • 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread

Meatballs

  • 2 tablespoons CRISCO® 100% Extra Virgin Olive Oil
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 LAND O LAKES® Egg, slightly beaten
  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup Progresso™ garlic herb bread crumbs
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped onion (1 medium)
  • 1/2 teaspoon finely chopped garlic
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons thick & chunky salsa
  • 1 teaspoon red pepper sauce

Sauce

  • 1 1/4 cups ranch dressing
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thick & chunky salsa
  • 1 tablespoon fresh lime juice

Toppings

  • 2 cups shredded iceberg lettuce
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup diced tomatoes (2 small)
  • 1/4 cup chopped fresh cilantro

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Remove dough from both cans; place seam side down and 3 inches apart on cookie sheet. Cut 4 or 5 diagonal slashes (1/2-inch deep) with sharp knife on top of each loaf. Bake 26 to 30 minutes or until deep golden brown. Cool slightly while preparing meatballs, about 25 minutes.
  • Step 
    2
    Spread the oil in bottom of 13x9-inch (3-quart) glass baking dish. Reserve 1 teaspoon of the taco seasoning mix for sauce; place remaining seasoning mix in large bowl. Add remaining meatball ingredients; mix well. Shape mixture into 1-inch balls; place in baking dish. Bake uncovered 25 to 30 minutes, turning meatballs once halfway through baking, until meat thermometer inserted in center of meatballs reads 160°F.
  • Step 
    3
    Meanwhile, in food processor, place all sauce ingredients, including reserved 1 teaspoon seasoning mix; process until smooth. Set aside.
  • Step 
    4
    Set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut side up on cookie sheet. Broil 5 to 6 inches from heat 1 to 2 minutes or just until lightly toasted.
  • Step 
    5
    Spread 1/4 cup sauce on each toasted cut side. Spoon hot meatballs evenly onto bottom halves of loaf. Top evenly with toppings. Drizzle with remaining sauce. If desired, close sandwiches. Cut each sandwich in half. Serve immediately.

Nutrition

1240 Calories
74g Total Fat
45g Protein
98g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
1240
Calories from Fat
660
Total Fat
74g
114%
Saturated Fat
20g
98%
Trans Fat
2 1/2g
Cholesterol
175mg
59%
Sodium
3000mg
125%
Potassium
740mg
21%
Total Carbohydrate
98g
33%
Dietary Fiber
5g
20%
Sugars
14g
Protein
45g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
50%
50%
Exchanges:
5 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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