Ingredients
- 1 package Mama Camardo’s Italian-Style Meatballs
- 1 28oz. package pre-made dough
- 2 cups grated mozzarella
- ½ cup marinara sauce
- ¼ cup grated Romano
- 1 cup ricotta cheese
- 2 tablespoons butter
- 2 cloves minced garlic
- 1 tsp Italian seasonings
- Chopped basil and sesame seeds, optional
Instructions
- Preheat oven to 350.
- Place meatballs on baking sheet and cook for 8-12 minutes until cooked through.
- While meatballs are cooking, roll out dough into long rectangular shape. Line a baking sheet with aluminum foil and place dough on sheet.
- Spread marinara sauce evenly along the long edge of the dough leaving half of the dough bare to later pull over and seal. Sprinkle 1 cup of mozzarella and dollops of ricotta cheese on top of the sauce.
- When meatballs are finished cooking, roughly chop the meatballs into smaller pieces. Place meatballs on top of the sauce and cheese. Top with the remaining mozzarella and Romano cheese.
- Gently pull remaining dough over toppings and pinch closed along the three edges.
- Cut 3-4 slits about 1 inch long in the top of the Stromboli for even cooking.
- Make garlic butter by combining melted butter, garlic, and Italian seasonings. Brush on top of Stromboli. Optional: sprinkle a pinch of Romano cheese and/or sesame seeds on top.
- Place the Stromboli in the oven at 350 for 35-45 minutes or until cheese is melted and dough is cooked through and golden on top.
- Top with chopped basil, slice, and enjoy with marinara dipping sauce.