Source: Rhodes International Blog

Rhodes International Blog Meatball Parmesan Wreath

In our family, we really enjoy a big feast on Easter Morning. We sleep in late, then, after an hour or so giving Easter baskets, everyone is pretty ready to eat a big brunch. While eggs and danish are delicious, I like to include some heartier items to fill us up. I love Italian foods and this Meatball Wreath is similar in taste to a meatball parmesan sub or hoagie. This kind of food makes my Rhodes Bread loving teens happy! The rich tender meatballs are full of herbed flavor encased in a buttery roll with tangy sauce and creamy cheese. Topping the rolls with butter and Parmesan cheese makes them even yummier. Easy to make, this delicious dish can be prepared the night before and left in the fridge to pull out and bake off the next day. Get the kids help to stretch the dough, add the ingredients and tuck the dough over the filling. It's definitely not your average ham dinner. And you have small portions in each roll to load those plates up for a varied brunch. This wreath is so good, I'm thinking it'll work out as an appetizer next time we head over to our friends for a potluck, and maybe even some Sunday watching the game, so we have something other then wings or pizza.Full of flavor, these single meatball parmesan bites are delighful!Here's how to make them...First, we need 13 Rhodes Bake N Serv Yeast Dinner Rolls, thawed out.We also need spaghetti sauce/pizza sauce/marinara sauce.One of these red sauces to make our sub, and 1/2 cup of shredded mozzarella or provolone cheese.I use a rolling pin to flatten down the dough at first.Then I pick up the dough, and gently stretch it out until it is about 4x4 inches, or so. Place the dough down, and stretch it a little more.Now add a spoonful of your sauce of choice.Add a tablespoon or so of shredded cheese.Add your meatball, I used packaged frozen ones which is fine. Homemade is great too!To cover the meatball, bring the dough up to overlap from each side.Bring the other two sides up to cover the meatball completely and pinch any open holes closed.Place on a parchment sheet on a sheet pan.Use the extra roll to fill any gaps between the meatballs so that you have a complete wreath.To do this, I simply pinched off small bits of the roll and tucked it between the meatballs.Once you have allowed the dough to rest it will rise in about 2 hours. and look puffy like this.Bake in a 400 degree oven for 35-40 minutes until golden brown.When you remove the wreath from the oven, brush with a couple tablespoons of melted butter, and sprinkle with Parmesan cheese and oregano. I served mine on a sheet of brown paper I keep in the kitchen. A platter or large plate would be perfect as well. Be sure to serve some warmed sauce on the side for dipping!This beautiful and delicious wreath serves 12, you could double that and have two rows of meatballs for a larger gathering.Enjoy!kris

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