Football Bread with Meatballs
Calzones will never be the same again: a meatball surprise awaits within this massive, doughy football.
Ingredients:
All should be deselected.
6 garlic cloves, finely chopped
1/2 gallon of whole milk
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup Parmesan cheese, grated
1/2 teaspoon red pepper flakes, crushed
3 eggs (big)
freshly ground black pepper and kosher salt
3 pound beef (ground)
6 CUP MARINA RAISIN
For greasing the pan, use nonstick cooking spray.
At room temperature, two 22-ounce packages of premade pizza dough
2 cups mozzarella cheese, shredded
4 tablespoons melted unsalted butter
1 teaspoon salt (garlic)
sesame seeds, 1 tblsp.
Directions:
1-Preheat the oven to 350 degrees F and place the oven racks in the upper and lower thirds. Preheat oven to 350°F. Line two baking pans with parchment paper.
2-In a large mixing bowl, combine the garlic, milk, parsley, Parmesan, crushed red pepper, 2 eggs, 1 1/2 teaspoon salt, and a few grinds of black pepper. Add the meat and stir everything together with your hands until everything is properly mixed.
3-Drop heaping spoonful of the meat mixture onto the baking sheets that have been prepared (you should have about 40 mounds). Roll the lumps into balls with somewhat damp hands. Bake for about 20 minutes, or until lightly browned and almost cooked through.
4-In a large saucepan over medium-high heat, bring the marinara to a simmer. Return to a low simmer and cook, stirring occasionally, for 7 to 8 minutes, or until the meatballs are just cooked through.
5-Remove the parchment off one of the baking sheets and wipe it clean. Using nonstick cooking spray, coat the back of the baking sheet. Spread one package of dough into a 15-by-12-inch rectangle on the baking sheet with your hands (it should be about the size of the baking sheet). In the dough, draw the contour of a football shape that is about 1-inch broad and 15-inches long. Half of the meatballs should be placed inside the football outline on top of the dough, with any extra sauce tapped off. 1 cup mozzarella cheese, grated Replace the remaining meatballs and 1 cup mozzarella and repeat the process.
6-Roll out the remaining package of dough into a rectangle large enough to cover the meatballs on a lightly floured board. Place the dough on top of the meatballs and push it together all the way around. Reserve the scraps after cutting out the football shape, leaving a 1-inch boundary around the edges. To keep any cheese from oozing out, tuck and seal the edges beneath the dough.
7-In a small dish, beat the remaining egg with 1 tablespoon water. Apply the egg wash to the top of the football. On a plate, pour the sesame seeds.
8-For the football lines, roll out two 12-inch-long ropes from the scraps. To coat the strips, gently roll them in the sesame seeds. The ropes on the sides of the football should be roughly 9 inches apart widthwise. Roll out a 9-inch rope and then coat it in sesame seeds. Place the lengthwise rope in the middle of the two widthwise ropes. Three 3-inch-long ropes are rolled out and then rolled in sesame seeds. On top of the 9-inch rope, space the ropes evenly apart.
9-Brush the entire football with a mixture of butter and garlic salt. Bake for 55 to 60 minutes, or until the dough is a deep golden brown and entirely cooked through. Allow 10 minutes to cool before serving with the remaining marinara sauce.
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