ON A ROLL Recipes

• 30 oz. bag Mama Lucia Italian-Style Meatballs, dinner size
• Pesto sandwich spread
• Thousand Island dressing
• Pre-sliced mozzarella cheese
• Leaf lettuce
• Arugula
• Peppadew peppers
• Tomato slices
• Red onion rings
• Slider rolls

Heat meatballs as directed on package. Prepare sliders in two ways – pesto sandwich spread, Peppadew peppers, arugula and mozzarella cheese or Thousand Island dressing, red onions, tomato and lettuce.

• 12 oz. bag Mama Lucia Meatballs, dinner size
• 16 oz. jar marinara sauce
• 4 steak sandwich rolls
• Shredded mozzarella cheese

Combine meatballs and sauce in saucepan. Cook over medium heat until heated through. Meatballs and sauce can be combined in a slow cooker and heated on high for 2 to 3 hours or on low for 4 to 6 hours. Serve in sandwich rolls topped with cheese.

Serves 4

For a fun, bite-size version that is perfect for parties and game day snacks, use a dinner-size roll and Mama Lucia’s mini-size meatballs.

• 1 tube crescent roll dough
• 16-24 Mama Lucia Meatballs, mini size
• Grated Parmesan cheese
• Spaghetti sauce

Preheat the oven according to package directions on the crescent dough. Unroll and separate all of the dough triangles. Put the meatballs in the microwave for 1 minute to thaw. Spread a strip of spaghetti sauce along the shortest side of the triangle, sprinkle with Parmesan cheese and place 2-3 meatballs on top. Roll up starting at the shortest side of the triangle. Place rolls on a parchment-lined or nonstick baking sheet and bake according to crescent roll instructions.