Ingredients
1 12-Ct. Package
Refrigerated Prepared (Carando®) Italian Style Meatballs, About 1 Lb.
1 12-Ct. Package
1/3 Cup
Olive Oil As Needed
1/3 Cup
3 Slices
Fresh Mozzarella Cheese, Cut Into Quarters, About 3-4 Oz.
3 Slices
24 Slices
Margherita® Pepperoni
24 Slices
1 Cup
Prepared Tomato Sauce
1 Cup
2 Tbsp.
Fresh Basil Leaves, Thinly Sliced
2 Tbsp.
Wooden Party Picks For Skewering
Directions
Preheat oven to 375℉.
Heat oil in skillet over medium-high heat and fry meatballs, in batches if needed, turning until evenly browned and cooked through.
Drain oil from pan and top meatballs with mozzarella and two slices of pepperoni, skewering with wooden pick.
Bake for 5-6 minutes or until cheese starts to melt and pepperoni has slightly crisped.
Transfer to platter and serve with your favorite tomato sauce, thinly sliced fresh basil leaves to garnish and serve warm.
There's Italian, and then there's Margherita