Ingredients
1-1/2 pounds bulk Italian sausage16 cubes part-skim mozzarella cheese (1-inch; about 8 ounces total)1 jar (24 ounces) spaghetti sauce1 jar (8.1 ounces) prepared pesto16 dinner rolls, split and toasted
Preparation
Divide sausage into 16 portions. Shape each portion around a cube of cheese. Place on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meat is no longer pink. Remove to paper towels to drain.
In a large saucepan, combine spaghetti sauce and pesto; bring just to a boil over medium heat, stirring occasionally. Add meatballs; heat through, stirring gently. Serve on rolls.
