Three Meat Cuscino Recipe
A quarter-pound meatball, Italian ground sausage, pepperoni, marinara, and mozzarella blend baked in our fresh dough; served with a side of marinara
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Ingredients
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Meatballs
Cuscino Filling
Dough
Serving
Method
Meatballs Preparation
- 1
Mix Meatball Ingredients
In a large bowl, combine ground beef, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix well until all ingredients are combined.
- 2
Form Meatballs
Shape the mixture into meatballs, about a quarter-pound each. Place them on a baking sheet lined with parchment paper.
- 3
Bake Meatballs
Preheat the oven to 375°F (190°C) and bake the meatballs for 20 minutes, or until cooked through and browned.
Cuscino Assembly
- 4
Cook Italian Sausage
In a skillet over medium heat, cook the ground Italian sausage until browned and cooked through, breaking it into smaller pieces as it cooks. Drain excess fat.
- 5
Combine Fillings
In a bowl, mix the cooked sausage, baked meatballs (cut into smaller pieces), pepperoni slices, marinara sauce, and shredded mozzarella cheese until well combined.
- 6
Prepare Dough
Roll out the pizza dough on a floured surface to about 1/4 inch thickness. Cut into rectangles large enough to hold the filling.
- 7
Fill Cuscino
Place a generous amount of the meat mixture onto one half of each dough rectangle. Fold the other half over, sealing the edges with a fork or by pinching them together.
Baking
- 8
Bake Cuscino
Preheat the oven to 400°F (200°C). Place the filled cuscinos on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Serving
- 9
Serve with Marinara
Remove the cuscinos from the oven and let them cool slightly. Serve warm with a side of marinara sauce for dipping.