Not your traditional game of Bocce Ball

Adam's mom introduced us to a yummy pizzeria in Midland a couple of years ago. They make Bocce Balls and so I tried my hand at them. I first used *Pillsbury* dough to wrap around the meatballs but discovered I like *Rhodes Bread Loaves* much better. Here is my recipe for Bocce Balls.

2 lbs ground beef
about 1/2 cup bread crumbs
1 egg
Some Italian seasoning
Salt and pepper to taste
1 Package of *Rhodes Bread Loaves* (three loaves per package)

First prepare the bread dough. Place two loaves of bread dough out to thaw and rise. Once risen go to step two:

Step Two: Mix meat, bread crumbs, egg, seasoning and make into 24 balls. Place in two greased 12 cup muffin tins. Place just a bit of water in each cup with the meatball and bake at 350 degrees until done. I think it may have taken about 30 minutes. Let cool.

Lastly, take one loaf of risen bread at a time and shape into a rectangle, cut about 8 squares from each. Place a meatball in center and wrap dough around each one, pinching the top closed. (I did have extra meatballs left. I froze these for a recipe of spaghetti and meatballs). Place on a greased cookie sheet and bake according to bread package directions keeping a close eye on them. Serve with marinara sauce on the side and your favorite vegetables or a salad.