Meatball In A Blanket Ring

Instructions

• Preheat oven to 400°F (200°C).
• Add the oil to a pan on medium-high heat and cook the onions and garlic until deeply caramelized.
• Mix in tomato sauce, tomato paste, red pepper flakes, dried basil and oregano. Bring to a simmer for 5 minutes.
• Add pre-cooked meatballs and coat them with sauce. Remove sauce from heat.
• Roll out three rectangles of puff pastry. One should be 16-inches (41 cm) long, one 22-inches (56 cm) long and the third, 28-inches (71 cm) long. All three should be about 6-inches (15 cm) wide.
• Sprinkle the shredded mozzarella cheese in a line across the bottom of each strip, then place meatballs on top in a line about 1-inch (2 cm) apart from each other.
• Roll pastry over the meatballs. Then take the smallest roll and wrap it around a small oven safe bowl placed on top of a baking sheet. Make sure the ends of the pastry meet and pat together to connect.
• Take a knife and press down the puff pastry between each meatball creating a small opening on either side of the puff pastry. Make a small cut between each meatball just below the top of the puff pastry so that the roll is still connected.
• Repeat this step again with the medium roll and largest roll, wrapping them around each other.
• Add marinara sauce to the oven safe bowl.
• Brush egg wash over the entire ring and sprinkle the shredded parmesan cheese on top. Cover sauce with foil.
• Bake for 25 minutes.
• Serve warm.
• Enjoy!