• 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


  1. Preheat oven to 350.
  2. Place meatballs on baking sheet and cook for 8-12 minutes until cooked through.
  3. While meatballs are cooking, roll out dough into long rectangular shape. Line a baking sheet with aluminum foil and place dough on sheet.
  4. 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.
  5. 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.
  6. Gently pull remaining dough over toppings and pinch closed along the three edges.
  7. Cut 3-4 slits about 1 inch long in the top of the Stromboli for even cooking.
  8. 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.
  9. 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.
  10. Top with chopped basil, slice, and enjoy with marinara dipping sauce.