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Meatball Dipper Rolls

Meatball Dipper Rolls
Meatball Dipper Rolls
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Prep Time: 15 min (not including thaw time)
Bake Time: 12-14 min
Servings: 6-8
Skills: Beginning


Ingredients

  1. 6 – 8 Rhodes dinner rolls, thawed but still cold
  2. 12 - pre-cooked frozen Italian meatballs or pre- cooked homemade meatballs 
  3. ¼ - cup parmesan cheese
  4. 1 - tablespoon butter, melted 
  5. marinara sauce for dipping

Instructions

Thaw 6 – 8 Rhodes Dinner Rolls at room temperature on a baking sheet that has been spray with non stick spray. You want them rolls thawed, but still cold.

Using kitchen shears cut each dinner roll in half making 12 – 16 pieces. Roll each dough half into a 4 inch circle. 

Add one cooked meatball to the center of the dough circle, gather the corners and bring them together in the center. Tuck the ends in and seal to form a dough ball. 

Place each roll seam side down on a large baking pan covered with parchment paper or use non-stick spray. Continue filling the remaining dough circles with meatballs.

Cover baking sheet with a piece of plastic wrap that has been sprayed with non-stick spray or use a flour sack towel that has been sprayed with baking spray.
Place baking sheet in a warm place and let meatball rolls rise for about 40 minutes. 

Gently remove plastic wrap or flour sack towel. Brush each roll with melted butter and add a sprinkle of Parmesan cheese on top of each roll. 

Bake meatball rolls in a pre-heated 375 degree oven for 12-14 minutes or until golden brown. 

Cool meatball rolls and serve with marinara sauce for dipping. 

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