Ingredients

• 6 Cambrooke Veggie Meatballs
• 1 Cambrooke Artisan Roll
• Olive or canola oil
• 2 Cambrooke Marinara Minis
• 3 Tbs Cambrooke Mozzarella Shreds

Directions

• Preheat oven to 350 degrees F.
• If meatballs are frozen, thaw in microwave for approximately 4 minutes at 50 percent power.
• Bake on a greased cookie sheet for 20 minutes.
• Slice artisan roll in half and scoop out some of the flesh of the roll by hand, being careful not to pierce through and create a hole. Set aside insides of bread for another use.
• Brush or spray the inside of each side of the artisan bread with oil and sprinkle with garlic salt.
• Place under broiler for 2-3 minutes or until it just starts to brown.
• Spread marinara sauce on the bottom of each side of the roll.
• Top with 3 meatballs, more marinara sauce, and 1 Tbs of Mozzarella Shreds.
• SUGGESTIONS: Add low protein cheese slices and cut sandwich into three servings.

Nutrition

	Per Recipe	Per Serving
Protein, g	5.4	2.7
Calories	470	240