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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I have made slight changes to the ingredients and the cooking method to suit my family. I am only posting this in response to a forum request. Thank you to the previous posters for their inspiration. Ingredients:
1/3 cup light cream cheese |
1 tablespoon light mayonnaise |
1/2 tablespoon italian spices |
1 loaf crusty italian bread |
340 g frozen meatballs |
1 (28 ounce) can spaghetti sauce |
1 teaspoon olive oil |
2 tablespoons green peppers, finely chopped |
1/2 cup mushroom, sliced |
1 cup mozzarella cheese, shredded |
2 tablespoons parmesan cheese |
Directions:
1. Combine the cream cheese, mayo and spices and let sit 1-2 hours in fridge.
2. Slice the loaf of bread in half horizontally and place on a cookie sheet.
3. Broil about 1-2 minutes until toasted, set aside.
4. Set the oven to 375F to preheat.
5. Spread the cream cheese mixture on the toasted bread, cut into 2 cubes and place in bottom of 9x13 pan.
6. In a non-stick saucepan, heat 1 tsp oil and saute the peppers and mushrooms til tender.
7. Add the sauce and meatballs and cook until heated through.
8. Spoon the sauce and meatballs over the bread and top with the shredded cheese and parmesan.
9. Bake uncovered 10 minutes, just to melt the cheese.
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