Meatball Sub Hot Pockets
1-pound ground beef
½ cup Italian bread crumbs
2 cloves garlic, minced
¼ cup fresh parsley, minced
1 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pie crust
½ cup marinara
1 ½ cup mozzarella, shredded
1 egg, beaten with 1 tablespoon of water
Preheat oven to 350F. Line two baking sheets with parchment paper
and set aside.
In a large bowl, combine bread crumbs, garlic, parsley, red pepper
flakes, salt and pepper. Roll into one inch meatballs, and transfer to
baking sheet. Bake for 15 minutes, allow to cool, and cut each into
On a lightly flour surface, roll pie crust into a large rectangle, squaring
the edges with a knife if necessary. Slice into four pieces.
Add marinara, meatballs and mozzarella onto each piece of dough,
and fold over. Crimp and seal the edges with a fork. Brush the top of
each dough piece with egg wash and transfer to the second baking
sheet. Bake for 20 minutes, until golden brown.