Pepperoni Meatball Sub Casserole

• Meat

  • 1 6 oz package Pepperoni, slices

• Condiments

  • 1/4 cup Mayonnaise
  • 28 oz Pizza sauce, prepared

• Baking & Spices

  • 1 tsp Garlic salt
  • 2 tsp Italian seasoning

• Bread & Baked Goods

  • 1 loaf Italian bread
  • 1/2 cup Panko bread crumbs

• Dairy

  • 2 tbsp Cream butter, unsalted sweet
  • 1/4 cup Milk
  • 2 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 8 slices Provolone cheese

• Frozen

  • 14 oz Meatballs

Found on loavesanddishes.net

Description

Ingredients

• 1 loaf of italian bread
• 1 stick of unsalted natural sweet cream butter - softened.
• 1 tsp garlic salt
• 2 tsp italian seasoning
• ½ cup parmesan cheese- divided (the real stuff if you can get it and the green can if you can’t) 4 oz cream cheese - softened to room temp
• ¼ Cup Mayonnaise
• ¼ cup milk
• 14 oz meatballs (use the recipe noted in tips and tricks below - or use frozen ones if you dont’ have time to make your own)(If using frozen - thaw them first)
• 6 oz package of pepperoni slices
• 28 oz prepared pizza sauce
• 8 slices of provolone cheese
• 2 cups shredded mozzarella cheese
• ½ cup panko bread crumbs
• 2 tbs melted unsalted sweet cream butter

Directions

• The day before you plan this recipe, if you are using the store bought frozen meatballs, put them in the fridge as you do not want them frozen for this recipe. Earlier in the day, set out a stick of butter on the counter to soften to room temp. When ready to start the recipe, set the oven on broil and get out a 9x13 casserole dish (I prefer a glass or ceramic one - but whatever you have will work). Cut the loaf of Italian bread into 1 ½ inch slices. Set aside. Mix the softened butter (1 stick) with the tsp of garlic and the 2 tsp of italian seasoning and ¼ cup of the parmesan cheese - set the other ¼ cup aside for the end of the recipe. Mix well. Spread the butter mix on the bread pieces evenly and thickly - just do one side. Leave about 2 tbs of the butter mix out to grease the casserole dish with. Place the buttered bread pieces on a sheet pan with the butter side up. Place in the oven under the broiler for about 2 minutes until they are crusty around the edges and the butter is melted. Turn the bread over to toast on the other side for another 1-2 minutes. When the bread is browned, remove from the oven. Set the oven on 350.
• Grease the bottom and sides of the casserole dish with the remaining 2 tbs of butter that you reserved. Place the toasted bread slices into the bottom of the casserole dish to fill the bottom of the dish.
• Mix the cream cheese, mayo and milk together until well blended. Spread this over the toasted bread in the casserole dish. Sprinkle ¼ Cup Parmesan over the top of this.
• Place the pepperonis around on top of the cream cheese mix. Cut the meatballs in half (so they don’t roll around) and then place those around on the bread as well. Pour the pizza sauce over the top of the meatballs/pepperonis and bread.
• Place the provolone slices evenly across the casserole dish. Cover with the shredded cheese.
• Mix the ½ cup Panko bread crumbs with the 2 tbs melted butter as well as the remaining 1 tsp italian seasoning. Mix well until the mixture seems crumbly. Sprinkle over the top of the casserole.
• Bake at 350 for 45 minutes until the cheese is browned and bubbly and some of the pizza sauce is bubbling through. Remove from the oven and allow to cool for 5 minutes. Cut into squares and serve.