Beyond® Meatball Parm Roll

We bake our pastries in metal molds to give them that meatball-sub shape – but you can remix this any way you wish: bake it in a muffin tin, shape it like a danish, or just roll it all up into a croissant!

Step 1

Spray baking molds liberally with non-stick spray, 4 molds per half sheet tray.

Step 2

Cut 4” x 4” squares out of your croissant dough.

Step 3

Lay these dough squares into sprayed molds, making sure the dough extends up the sides of the mold, creating a U-shape.

Step 4

Dollop 2 Tbsp tomato sauce along bottom of the U of dough, then place a few of your sauteed onions atop the sauce.

Step 5

Seat 3 Beyond Meat Meatballs within the U-shape, atop the sauce and onions.

Step 6

Loosely cover the pastries with plastic wrap. Leave the pastries to prove in a warm place. Follow the croissant dough manufacturers instructions for proving time – but you want them well-puffed and airy looking, this will usually take about an hour!

Step 7

Remove plastic wrap and bake at 350F for 10 minutes, then rotate your pans 180 degrees, and bake for a further 10 minutes. Everyone’s oven is different, but you’re looking for the pastries to develop a deep golden brown color, for the sauce to be bubbling, and for the croissant dough to be fully cooked and bounce back when pressed.

Step 8

Carefully remove the pastries from the oven and top with the reserved mozzarella/parmesan mix before returning them to the oven for another 5 - 10 minutes, or until the cheese is melted and lightly browned.

Step 9

Use the rest of the tomato sauce for dipping!