Meatball Parm in a Blanket
Who doesn’t love the classic combo of meatballs, marinara, and melty mozzarella wrapped in golden, crispy pizza dough?
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Ingredients
- 1 13.8-ounce tube refrigerated thin-crust pizza dough
- All-purpose flour for dusting
- 1 cup pizza or marinara sauce plus more for dipping
- 1 cup shredded mozzarella cheese
- Bite-size frozen meatballs defrosted (I used minis but you can use regular size or minis!)
Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Roll & Slice: Roll out the pizza dough on a lightly floured surface. Slice the dough widthwise into 3 equal strips.
- Assemble the Filling: Spread about 2 tablespoons of pizza sauce onto each strip (don't use too much or it will be quite messy), leaving a small border without sauce along the edges. Sprinkle 1/4 cup shredded mozzarella evenly over each strip.
- Add Meatballs: Arrange meatballs along the length of each strip, spacing them evenly.
- Roll & Cut: Carefully roll the dough over the meatballs to form a log, enclosing the meatballs in the dough. Slice between each meatball, and pinch one end of each piece to seal. Place the pieces seam-side down on the prepared baking sheet, with the exposed meatball side facing up.
- Top & Bake: Spoon about 1 teaspoon of sauce over the exposed side of each piece and sprinkle with a little more mozzarella. Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and cooked through.
- Serve & Enjoy: Let the bites cool slightly before serving. Serve warm with extra marinara or pizza sauce for dipping.
Notes
Tip:
For an extra burst of flavor, sprinkle a little grated Parmesan and fresh parsley on top after baking.
Servings: 10