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Meatball Bombs

1 loaf Bridgford Frozen Ready-Dough®, thawed
8 meatballs (cooked, approx. 1.5” in diameter)
½ cup pizza sauce
2 slices Provolone cheese (divide each slice into 4 equal pieces)
Egg wash (1 egg beaten with 1 tablespoon water)
Garlic-Parmesan Oil:
In a small bowl, combine ¼ cup olive oil with 2 cloves garlic (finely minced), 1 tablespoon fresh Italian parsley (finely chopped) and 2 tablespoons grated Parmesan cheese.

Lightly grease an 8 to 10-inch cast iron skillet or an 8 to 9-inch round cake pan, set aside. On lightly floured surface, divide thawed loaf into 8 equal pieces. With a floured rolling pin, roll each piece into a 5-inch circle. Place 1 tablespoon pizza sauce on center of circle of dough. Top with 1 piece of Provolone and top with 1 meatball. With a pastry brush, lightly brush egg wash on edges of dough. Pull up sides of dough and pinch ends together.  Place dough ball seam-side-down in prepared skillet/pan. With a pastry brush, evenly coat each dough piece with garlic-Parmesan oil (reserve some for after baking). Place skillet/pan in warm area to rise until almost double in size. Bake in a preheated 425° oven for 12-15 minutes or until golden brown. Remove from oven and brush with additional garlic-Parmesan oil. Let cool slightly and serve.

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