Meatball Hoagies

About 10 dozen small, frozen meatballs

30 submarine sandwich rolls

1 C. olive oil

3 green bell peppers, cored, seeded and chopped

3 large onions, peeled and sliced thin

1 lb. mushrooms, sliced

2 jars (each about 32 oz.) chunky-style spaghetti sauce

6 large tomatoes, sliced or coarsely chopped

1 lb. shredded mozzarella cheese

Heat the meatballs according to pack age directions. Meanwhile, heat olive oil in a large saute pan or Dutch oven. Saute green peppers, onions, mushrooms until just tender. In a separate pan, heat spaghetti sauce.

Assembly:
Tuck 4 meatballs into each roll, then drizzle with spaghetti sauce and sprinkle with cheese.

Presentation:
Serve hoagies on a platter. Serve saut�ed and fresh vegetables separately for each diner to add as desired.

Makes 30 sandwiches.