Instructions

Grill The Meatballs

1. Preheat the Big Green Egg to 400F. Add a cast iron pan with a tablespoon of oil.
2. Add the meatballs to the pan and cook for about 5 minutes before starting to chop.
3. Continue to chop and stir until the meat is crumbled and cooked all the way through.
4. Remove the pan from the heat, and, with heat-safe gloves, remove the grate, add in the convEGGtor (legs up), replace the grate on top, and set the temperature to 350F.

Make The Filling

1. In a bowl, mix together the grilled chopped meatballs, pepperoni, seasoning, cheese, and cheese sauce until well combined.

Hollow Out The Bread

1. Using a serrated knife, cut a hole into the top without going through the bottom or sides, pulling out as much bread as you need to fit the dip.
2. When hollowing out the bowl, you want to get it as even on the bottom as possible.

Smoke The Bread Bowl

1. Add the filling, place the lid on top, and double-wrap in foil!
2. Place on the preheated grill, indirect heat side (~350-375F) for 35-40 minutes.
3. When it’s done (the filling is melted/cheesy and the bread is crusty, remove it from the smoker/grill and plate.