Pillsbury Casseroles and Slow Cooker Jan/Feb 2011
from: Amanda Peterson- 8th Ward Provident Living Leader
2 bags (16 oz each) frozen cooked Italian-style meatballs, thawed
2 jars (26 oz each) tomato pasta sauce
1 jar (8 oz) sliced pepperoncini peppers (Italian peppers), drained
12 hoagie buns, split
12 slices (1 oz each) provolone cheese, cut in half
2 tablespoons chopped fresh basil leaves
1. Spray 3 to 4 quart slow cooker with cooking spray. In slow cooker, gently mix thawed meatballs, pasta sauce and peppers.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. On bottom half of each bun, place 2 half-slices of cheese. Spoon about 5 meatballs with sauce over cheese. Sprinkle each with about 1/2 teaspoon basil ribboned. Cover with top halves of buns.
Serves lots! This would be a great main dish for a large group and quick to prepare! Try it at your next neighborhood or family party!
**Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled. (Look for them bottled next to the pickles.)