• 1 Rotella’s Italian Bread Bowl #720
  • 1 slice of provolone cheese
  • 4oz. pizza sauce
  • 7 small meatballs
  • 3oz. fresh mozzarella cheese- sliced
  • 2oz. basil pesto
  • 1/2oz. shredded parmigiana cheese


Cut top off bread bowl and carefully remove the crumb from the top and the bowl. Place provolone in the bottom of bowl and spread half the pizza sauce on top of cheese. Arrange meatballs in bowl, pushing them down into the sauce, now spread the other half of sauce over the meatballs. Place the sliced mozzarella evenly and spread pesto and place the top lid on top of build. Now wrap tightly in tin foil and place a heavy lid on top to compress the build, let sit for several minutes. Carefully unwrap and place it on a cooking sheet. Now sprinkle parmigiana evenly on top and bake for 35 minutes at 325 degrees. Take it out of oven and let it rest on counter for 5 minutes, then slice and serve.