Meatball Hoagie Braids
Say hello to your new favorite comfort food with these showstopping Meatball Hoagie Braids! Perfect for game day snacks, family dinners, or casual entertaining, this recipe combines the bold flavors of classic Italian meatball subs with the visual appeal of a beautifully braided pizza dough crust. Filled with tender pre-cooked meatballs, rich marinara sauce, and gooey mozzarella cheese, each slice is a deliciously satisfying bite. The braids are topped with garlic powder, Parmesan, and oregano for a fragrant, golden crust that crisps up perfectly in the oven. Quick to prep with the help of refrigerated pizza dough, this savory masterpiece is ready in under an hour and serves up to six. Garnish with fresh parsley for a pop of color and serve warm for an irresistible dish that’s as fun to make as it is to eat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 pieces Frozen meatballs (pre-cooked)
- 1 cup Marinara sauce
- 2 cups Shredded mozzarella cheese
- 2 cans Refrigerated pizza dough
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 1 tablespoon Water
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Warm the frozen meatballs in the microwave or on the stovetop just until thawed. They don't need to be fully heated since they'll cook further in the oven later.
In a small bowl, mix the egg with 1 tablespoon of water to create an egg wash. Set aside.
Unroll one can of refrigerated pizza dough onto the parchment-lined baking sheet. Using a knife or pizza cutter, cut diagonal slits about 1 inch apart down each long side of the dough, leaving about 4 inches of space uncut in the center.
Spread 1/2 cup of marinara sauce down the uncut center of the dough. Sprinkle 1 cup of shredded mozzarella evenly over the sauce.
Place 10 meatballs in a straight line on top of the mozzarella, equally spaced. Sprinkle with 2 tablespoons of Parmesan cheese. Repeat with the second can of pizza dough to create a second braid.
On each braid, fold the dough strips over the meatballs, alternating sides to create a braided effect. Pinch the edges to seal.
Brush the egg wash over each braid. Sprinkle garlic powder, dried oregano, and the remaining Parmesan cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
Remove from the oven and let the braids cool for 5 minutes. Optionally, garnish with chopped parsley before slicing and serving.
Nutrition Facts
Calories |
8055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.2 g | 581% | |
| Saturated Fat | 159.3 g | 797% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 18818 mg | 818% | |
| Total Carbohydrate | 631.3 g | 230% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 54.0 g | ||
| Protein | 385.9 g | 772% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2872 mg | 221% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 5000 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
