Italian Meatball Buns

By MarieR

These soft little rolls come with a surprise inside—savory Italian meatballs. They're wonderful dipped in marinara sauce, making them fun for my grand kids and adults, too. I love how easy they are to put together. —Trina Linder-Mobley, Clover, South Carolina

Ingredients

• 12 12 12 frozen bread dough dinner rolls
• 1 1 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
• 2 2 2 tablespoons olive oil
• 1/4 1/4 1/4 cup grated Parmesan cheese
• 1/4 1/4 1/4 cup minced fresh basil
• 1-1/2 1-1/2 1-1/2 cups marinara sauce, warmed
• 1 1 25-30 . Let dough stand at room temperature 25-30 minutes or until softened.
• 3 3 to 350°. 12-15 2 to 350°. Bake buns 12-15 minutes or until golden brown. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce. Yield: 2 dozen.

Preparation

Step 1

1.
Let dough stand at room temperature 25-30 minutes or until softened.

2.
Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 to 2 hours.

3.
Preheat oven to 350°. Bake buns 12-15 minutes or until golden brown. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce.
Yield: 2 dozen.