Meatball Sub on a Stick


  1. Heat oven to 425 degrees F.
  2. On a sheet pan, roll pizza dough into a 8 inch wide rectangle, approximately 16 inches long. Spread garlic parmesan sauce over both sides of the dough, then sprinkle one side with Italian seasoning and the other with grated parmesan cheese.
  3. Cut dough into 8 strips, approximately 2”x 8”long. Thread one end of the dough with a skewer, then a meatball, then another part of the dough, repeating to layer dough, and meatballs. Each skewer should have 3 meatballs.
  4. Place skewers on a parchment lined sheet pan and sprinkle with Mozz cheese (or greased pizza pan) and bake for 15 minutes.
  5. Sprinkle grated parmesan on the skewers and serve with hot pizza sauce.


  • 1 16 oz Roma® Dough Ball, room temperature
  • 8 fl oz SauceCraft® Garlic Parmesan Sauce
  • 2 tsp Magellan® Italian Seasoning
  • 8 oz Roma® Cheese Grated, Pecorino Romano
  • 1 lb Bacio® Mozzarella LMYM Block, Premium, shredded
  • 16 1 oz Roma® Meatballs, Gourmet Beef & Pork
  • 20 fl oz Piancone Epicureo® Marinara with Basil, hot