Cheesy Meatball Sliders

2 pounds lean ground beef

1 cup Italian-style bread crumbs

3 tablespoons prepared pesto

1 large egg, lightly beaten

1 (24-ounce) jar Francesco Rinaldi Sweet & Tasty Tomato Sauce

1 (18-ounce) package Hawaiian sweet rolls

12 slices part-skim mozzarella cheese, divided

1/2 teaspoon dried oregano

1/4 cup unsalted butter, melted

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

Fresh basil, for garnish

1. Preheat oven to 350°F. Grease both a rimmed baking sheet and large baking dish with
   nonstick cooking spray. Mix together ground beef, bread crumbs, pesto and egg in a
   large bowl until well-combined. Shape mixture into 12 evenly-sized meatballs, and place onto prepared baking sheet. Bake until browned and internal temperature reads 160°F, about 35 minutes. Toss meatballs with tomato sauce in a large bowl and set aside.
   
2. Meanwhile, slice all 12 rolls, without separating, horizontally in half. Arrange bottom
   halves into prepared baking dish. Layer on half the cheese and sprinkle with oregano.
   Add meatballs and sauce. Top with remaining cheese slices and bun tops.
   
3. Combine butter, olive oil, garlic, Italian seasoning, and salt. Brush butter mixture over
   buns, cover with foil, and bake for 20 minutes. Remove foil and bake until golden-brown, about 10 minutes longer. Garnish with fresh basil.