To make this savory little snack, cut 1 package of refrigerated French bread dough into 24 discs and bake 14 – 16 minutes at 400°F (204°C) on the Large Round Stone. While the bread cools, form meatballs by combining ground beef, seasoned bread crumbs, 2 eggs, Three Onion Rub, 2 garlic cloves, pressed with the Garlic Press, and salt in Classic Batter Bowl. Spread 2/3 cup(150 mL) of a of spaghetti sauce over the bottom of the Square Baker. Shape Medium Scoop-sized amounts of the meat mixture into mini football shapes and bake 10 minutes in the baker. Pour remaining sauce over the meatballs and continue baking 18 – 20 minutes or until internal temperature reaches 160°F (71. Top each meatball with shredded mozzarella cheese to create laces and bake 2 more minutes. Hollow out the middles of the bread rounds using the Core & More and place the meatball into the bread.
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