Ultimate Meatball Sub Bundtwich

Looking for an easy meatball appetizer that's sure to stand out? The Ultimate Meatball Sub Bundtwich puts a creative spin on the classic meatball sandwich by baking it into a ring-shaped Bundtwich that's made for sharing. It's a fun game day appetizer that's perfect for parties, potlucks, and casual entertaining.

Why You'll Love This Ultimate Meatball Sub Bundtwich

• It's Great for More Than Game Day. This meatball sandwich is equally suited to potlucks, parties, family gatherings, and other occasions when you need a fun appetizer that feeds a crowd.

• It's a Show-Stopping Party Appetizer. The unique Bundtwich shape turns a classic meatball sub into a fun centerpiece that's sure to get everyone's attention at your next gathering.

• It's Easy to Make with Convenient Ingredients. Frozen fully cooked Italian meatballs and refrigerated French bread dough simplify the preparation without sacrificing the hearty, satisfying flavor.

• It's Made for Sharing. Instead of assembling individual meatball subs, this large ring-shaped sandwich can be cut into wedges and served to a crowd.

Ingredients - Here's What You'll Need

Steps to Make Ultimate Meatball Sub Bundtwich

1. Preheat the oven to 350°F. Spray a 15-cup bundt pan with non-stick cooking spray. Remove the French bread dough from the tubes; do not unroll them. Place them in the prepared pan to form a circle, firmly pinching the ends of the rolls together. Bake for 33 to 38 minutes, or until golden brown.

2. Remove the pan from the oven and place on a wire cooling rack. Allow the bread to cool for 10 minutes in the pan. Then, turn the bread out of the pan and allow to cool for an hour, or until the bread is room temperature.

3. While the bread is cooling, pour the tomato sauce into a medium-sized saucepan. Stir in the minced garlic paste, Italian seasoning, and freshly ground black pepper.

4. Add the ½-ounce frozen Italian meatballs and stir them into the sauce. Cover the pot and heat over medium heat, stirring occasionally, until the sauce bubbles. Reduce the heat to low, and simmer covered, stirring occasionally for about an hour, while the bread is cooling.

5. Line a half-sheet pan with parchment paper and set aside. Once the bread has cooled to room temperature, use a bread knife to slice it in half. Then, pinch or tear bread from the cut sides of each half, leaving about ½-inch shell. Discard the torn bread or use it for another purpose.

6. Place the halves cut side up on the prepared pan. Melt the butter in a small bowl in the microwave and stir in garlic powder. Use a silicone basting brush to brush the garlic butter inside the bread. Toast in the 350°F oven for 10 minutes.

7. Remove the pan from the oven and flip the bread halves over. Brush garlic butter over both halves. Then, flip the halves back over.

8. Brush the inside of the bread halves with some of the tomato sauce.

9. Cut the provolone and mozzarella cheese slices in half. Line the inside of one bread half with the provolone slices and the other bread half with the mozzarella slices.

10. Next, line the inside of each half with pepperoni slices. Then, using a pair of tongs place a single layer of meatballs on top of the pepperoni slices in both halves. Reserve remaining tomato sauce to serve on the side of the bundtwich.

11. Top the meatballs with freshly grated parmesan cheese. Bake in a 350°F for about 15 minutes, until the cheese has melted.

12. Remove from the pan from the oven, then carefully invert the decorative half of the bread onto the other half, forming the bundtwich. Then, grate some fresh parmesan on top of the hot sandwich. Use a bread knife to cut into wedges, serve with reserved tomato sauce on the side.

Frequently Asked Questions

Recipe Tips and Tricks

• Don't skip the cooling time. Allow the baked bread ring to cool completely before slicing it in half and removing the interior bread. This makes it easier to create the shells without tearing the bread.

• Leave a sturdy bread shell. When removing bread from the cut sides, leave about a ½-inch shell. This gives the Bundtwich enough structure to hold the meatballs, cheese, pepperoni, and sauce.

• Don't overdo the sauce. Brush the inside of the bread with just enough tomato sauce to coat it. Too much sauce can make the bread soggy.

• Reserve some sauce for dipping. Don't use all of the tomato sauce inside the sandwich. Save some to serve alongside the finished Bundtwich for dipping.