Confetti Cowboy Rolls

By Rachelle B. and Sharla H. from St. Dominic Catholic School, Garden City, Kansas.


Confetti Cowboy Rolls is a main dish sure to put a smile on kid's faces. A piping hot homemade dinner roll surrounds a savory meatball made with lean ground beef and a kaleidoscope of color from shredded carrots, fresh spinach and red and green peppers. Kids will delite in eating this fun main dish and cooks will awe at the clean trays returning to the kitchen!

Nutrition Facts

Serving size: 2 oz

From Fat34.8%
From Saturated Fat7.6%
From Sugar8.6%


Ingredient 6 servings 50 servings
White Flour2 cups10 cups
Wheat Flour2 cups10 cups
Sugar1/4 cup1 1/2 cups
Salt1 teaspoon1 1/2 tablespoons
Nonfat Dry Milk1/4 cup1 1/4 Cups
Active Dry Yeast2 1/2 teaspoons1/4 cup
Water1 cup + 3 tablespoons6 cups
canola oil1/4 cup1 3/4 cups
90% Lean Ground Beef1 pound6 pounds
Carrots, shredded1/4 cup1 1/2 cups
Fresh Spinach, wilted1/4 cup1 1/2 cups
Red Bell Pepper, diced1/4 cup1 1/2 cups
Green Bell Pepper, diced1/4 cup1 1/2 cups
Large Egg, beaten16
Garlic, minced1 teaspoon2 tablespoons


The first 8 ingredients are for Rachelle's 50/50 White/Wheat Rolls.

Dissolve yeast in warm water in large mixing bowl. Add sugar first then dry milk and oil. Mix about 30 seconds then slowly add flour and salt. Mix until dough is soft but not sticky. Place bowl in a warm area and let rise 1 hour.

The remaining 7 ingredients are for the Confetti Cowboy Meatballs that go inside the rolls.

Preheat oven to 350 degrees. Mix the remaining ingredients together and form in to 2-ounce meatballs. Place meatballs on large baking sheet and bake to 160 degrees internal temperature approximately 15 minutes. When dough is ready and meatballs are cooked, in a muffin pan, make a thin "nest" of dough to cover bottom and sides of muffin cups. Place one meatball inside each "nest" and flatten a bit. Make three (3) small dough balls and place on top of each meatball. Bake 15 minutes or until dough is golden brown.