Italian Inspired American Bread Tacos

Jun 07, 2023June 7, 20230 12

Italian Inspired American Bread Tacos filled with leftover meat spaghetti sauce

by The Chefin Main

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

445

Sugar

Fat

23g

If you're looking for a quick and easy dinner idea that's packed full of flavor, the Italian Inspired American Bread Tacos are just the thing. This recipe takes traditional hoagie rolls and fills them with leftover meat spaghetti sauce, making for a hearty and satisfying meal. Add some cheese, canned mushrooms, and pepperoni, and you've got a simple yet delicious dinner that is sure to please the whole family.

Instructions

1.	Preheat your oven to 350°F (180°C).
2.	Take your hoagie rolls and scoop out the center to make a pocket for the filling - be careful not to cut through the bottom of the roll.
3.	Place the hoagie rolls on a baking sheet and fill each one with a generous amount of leftover meat spaghetti sauce.
4.	Sprinkle a cup of Mexican shredded cheese on top of the sauce in each roll.
5.	Add canned mushrooms and pepperoni, and sprinkle dried parsley on each bread taco.
6.	Bake in the oven for 15-20 minutes until the cheese is bubbly and the bread is crispy. Enjoy!

PROS

These bread tacos are quick and easy to make, a great way to use up leftover spaghetti sauce, and delicious to eat!

CONS

With cheese, pepperoni, and canned mushrooms, these bread tacos are not the healthiest option out there.
Best enjoyed as an occasional treat rather than a regular meal.

HEALTH & BENEFITS

While not the healthiest meal, the Italian Inspired American Bread Tacos do have some nutritional value. The cheese and meat in the spaghetti sauce provide protein, while the canned mushrooms contain some vitamins and minerals. However, it’s important to remember that this dish is high in calories, sodium, and fat.

	1 quart leftover meat spaghetti sauce
	7 hoagie rolls
	2 cups mexican shredded cheese
	4 ounces canned mushrooms
	4 pinches dried parsley
	27 pepperoni