Name: Meatball Sub Hot Pockets
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 lb. lean ground beef -; 1/2 c. Italian bread crumbs -; 2 cloves garlic, minced -; 1/4 c. fresh Italian parsley -; 1 tsp. crushed red pepper flakes -; Kosher salt -; Freshly ground black pepper -; 1 lb. store-bought or refrigerated pie crust -; 1/2 c. marinara -; 1 1/2 c. mozzarella -; 1 large egg, beaten with 1 tbsp. water -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Meatball Sub Hot Pockets

1. 1 lb. lean ground beef -

2. 1/2 c. Italian bread crumbs -

3. 2 cloves garlic, minced -

4. 1/4 c. fresh Italian parsley -

5. 1 tsp. crushed red pepper flakes -

6. Kosher salt -

7. Freshly ground black pepper -

8. 1 lb. store-bought or refrigerated pie crust -

9. 1/2 c. marinara -

10. 1 1/2 c. mozzarella -

11. 1 large egg, beaten with 1 tbsp. water -

How to cook deliciously - Meatball Sub Hot Pockets

1. Stage

Preheat oven to 350º and line two baking sheet with parchment paper. Make mini meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper. Roll into meatballs and transfer to one prepared baking sheet. Bake until browned and cooked through, 15 minutes.

2. Stage

On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.

3. Stage

Spoon marinara, meatballs, and mozzarella onto bottom halves of pie crust strips and fold over tops.

4. Stage

Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.

5. Stage

Bake until golden and puffy, 18 to 20 minutes.