Meatball Sub on a Stick

By ldelmas

Serves 12
This recipe is prepared with the OXO Good Grips 4-Piece Angled Measuring Cup Set (K39810).

Ingredients

• 1 (11-oz) can refrigerated breadstick dough
• 1 Tbsp extra virgin olive oil
• 1 tsp Italian seasoning
• 12 10" bamboo skewers
• 36 frozen, precooked mini meatballs, defrosted
• 6 thin Provolone cheese slices
• 3 cups marinara

Preparation

Step 1

Preheat the oven to 375°F.
Unroll the dough and separate it into 12 breadsticks. Brush each breadstick with olive oil and then sprinkle on the Italian seasoning. Thread one end of a breadstick on a skewer. Then, skewer 1 meatball. Leave 1/4" between the dough and the meatball. Thread the breadstick and 2 additional meatballs on the skewer. Place the skewer on a nonstick cookie sheet and build the remaining "subs," placing each about a 1/2" apart. Bake for 10 minutes.
While the subs are baking, cut the Provolone in half to make half-moon shapes and heat the marinara. After 10 minutes, place 1 half of Provolone on each sub and bake for an additional 10 minutes. Serve with the warm marinara.