Prep: 20 minutes • Bake: 30 minutes • Serves: 10
1-1/4 pounds 93% lean ground beef
1 large egg
1/3 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon garlic powder
1 can (13.8 ounces) refrigerated pizza dough
10 (8-inch) wooden skewers
1/2 cup shredded low-moisture part-skim mozzarella cheese
3/4 cup pizza sauce
Chopped fresh parsley for garnish (optional)
- Preheat oven to 350°; line rimmed baking pan with parchment paper. In large bowl, gently mix beef, egg, breadcrumbs, Parmesan cheese, garlic powder, and 1/2 teaspoon each salt and pepper. Shape into 30 (1-inch) meatballs.
- Unroll pizza dough on work surface; with sharp knife or pizza cutter, cut crosswise into 10 (1-inch) strips. Being careful not to stretch the dough, thread 1 strip dough and 3 meatballs onto each skewer, alternating so dough wraps in between meatballs, leaving a little space in between layers. Trim excess dough, if necessary, and place skewers on prepared baking pan; spray with cooking spray. Bake skewers 27 minutes or until internal temperature of meatballs reaches 165° and dough is golden brown, turning after 20 minutes. Sprinkle skewers with mozzarella cheese; bake 3 minutes or until cheese melts.
- Serve skewers sprinkled with parsley, if desired, along with pizza sauce for dipping.
Approximate nutritional values per serving (1 skewer): 248 Calories, 9g Fat, 3g Saturated Fat, 62mg Cholesterol, mg Sodium, 23g Carbohydrates, 1g Fiber, 4g Sugars, 3g Added Sugars, 19g Protein