Serves: 8
Total Calories: 240
Yield: 8
Spray counter lightly with non-stick cooking spray. Combine 9 dinner rolls or 6 Texas rolls together and roll into a 13-inch circle for bottom crust. Cover with plastic wrap and let rest. Repeat above steps with remaining rolls to make the top crust. Remove wrap from first dough circle and place the dough in a sprayed 12-inch deep dish pizza pan to cover the bottom and 1/2-inch up the sides. Brush with beaten egg. Sprinkle with 1 cup grated Italian blend cheese. Top with meatballs. Drizzle marinara sauce over meatballs and sprinkle with remaining grated cheese. Sprinkle with basil and crushed red pepper. Remove wrap from remaining dough circle and place dough over all ingredients. Press edges of bottom and top crusts together to seal. Brush top crust with beaten egg. Sprinkle with Parmesan cheese. Using a sharp knife cut 2 vent holes in top crust. Bake at 350°F 35-40 minutes. Serve with extra marinara sauce for dipping.
This Stuffed Meatball Pizza recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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