1 cup Sugardale Pepperoni, chopped (Plus additional slices for topping)
4 cups spaghetti sauce
1 package frozen 1” meatballs
1/4 cup water
1 cup shredded mozzarella
4 hoagie buns
- Combine chopped Sugardale pepperoni, spaghetti sauce, frozen meatballs, and water in a slow-cooker.
- Cook on low heat for about 4 hours, or until meatballs are fully heated. Stir occasionally.
- Prior to serving, toast buns in oven until lightly browned. Spoon 4-6 meatballs into each bun, top with additional pepperoni slices, and sprinkle with 1/4 cup of shredded mozzarella cheese.
- If desired, return to oven for 2-3 minutes to melt cheese.