• 1 Mini Brioche Bag
• 1 - 1.3lbs of ground beef
• 2/3 cups of bed crumbs
• 1 whisked egg
• 2 tbsp of pesto
• 8 mozzarella slices
• 1/2 tsp oregano
• 12 oz. tomato pasta sauce
• 3 Tbsp. butter
• 1 Tbsp olive oil
• 2 minced garlic cloves
• 1 tsp Italian seasoning
• 2 Tbsp of parmesan
• 3/4 cup Italian cheese blend
• Basil for garnish

① Preheat oven to 350°. Combine ground beef, bread crumbs, pesto, and egg; mix lightly. Shape into 8 meatballs; place on a greased rack in a baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside.
② Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of the cheese slices over roll bottoms; sprinkle with oregano. ③ Add meatballs and sauce. Top with remaining cheese slices and bun tops.
④ Combine butter, olive oil, garlic, Italian seasoning, and red pepper flakes; brush over buns. Bake, covered, for 5 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella.
⑤ Bake, uncovered until cheese is melted (about 2-3) minutes longer. Sprinkle with basil before serving.