Ingredients
3 large eggs, lightly beaten1 cup seasoned bread crumbs1 cup grated Parmesan cheese3 teaspoons Italian seasoning2 pounds ground beef3 loaves (1 pound each) frozen bread dough, thawed3 cups shredded part-skim mozzarella cheese1 large egg white, lightly beatenAdditional Italian seasoning1 jar (14 ounces) spaghetti sauce, warmed
Preparation
In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350°.
On a floured surface, roll each portion of dough into an 18x12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.
Place on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce.
