Meatball-Stuffed Garlic Bread Sliders
We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.
Recipe Summary test
Feel free to substitute provolone cheese for the fontina.
I used Hawaiian rolls, but will try regular less-sweet ones next time.
I'm not sure who invented this technique, but I first saw it on a blog called Cooking for Keeps, so they get the credit for now.
Nutrition data for this recipe includes the full amount of bread. The actual amount of bread consumed will vary.
The magazine version of this recipe reduces baking times slightly as well as the amounts of rolls and olive oil used.