Mozzarella Rolls Recipes

ITALIAN MOZZARELLA ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.
• Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.
• Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks.
• Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN

Steps:

• From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.

MOZZARELLA CHEESE YEAST DINNER ROLLS

Steps:

• 1. Combine milk, water and butter and heat to 115 - 125 degrees. Place 1 cup flour, sugar, salt, egg and dry yeast in large bowl.
• 2. Add heated liquid and beat at medium speed for 2 minutes. Slowly stir in remaining 1 cup flour. (Dough will be sticky).**(See NOTE). Turn dough out onto a well-floured surface and knead until firm and smooth, about 10 minutes. Cover & let rest 10 minutes.
• 3. Divide dough into 12 equal balls. Flatten each ball into a circle, approximately 3-4" across. Place a mozzarella chunk in the middle and close up, pinching dough together to seal. Place in a well-greased muffin pan or on cookie sheet at least 1" apart, and put in warm place until doubled in size, about 1/2 hour to 45 minutes.
• 4. Brush tops with mixture of melted butter and olive oil. Sprinkle lightly with garlic salt. Sprinkle parmesan cheese on top.
• 5. Preheat oven to 400. Bake for 10-15 minutes or until browned. **NOTE: The dough will be sticky and wet. Turn out onto well floured surface and use well floured hands to work with the dough, using extra flour as needed. Do not use too much, as you want to keep the dough soft. This creates a very light, fluffy roll.

MOZZARELLA ROLL

Steps:

• Place packing milk and mozzarella cheese balls into a large bowl on top of a pan of simmering water (double boiler) to heat (melt/soften).
• While cheese is heating, seed and chop (mince or dice) Kalamata Olives and set aside. Drain oil from sundried tomatoes and process with garlic and balsamic vinegar to a fine mince and set aside. Chiffanade or mince basil leaves and set aside.
• Watch mozzarella as it heats and cut softened pieces with a wooden spatula to expose still cool centers of balls, and turn or fold. The object is to heat all cheese to a very soft consistency but not fully melted; approximately 160 to 170 degrees F.
• When cheese is soft and there are no hard clumps pour off as much milk as possible, and pour cheese into parchment lined jelly roll pan. Put another piece of paper on top and roll out with rolling pin or press with your palm to an even thickness about 1/8 to 1/4 inch. Pour off any excess packing milk.
• Working quickly with a pastry spreader or spatula, spread garlic-tomato mixture, leaving about 2" on end without mixture. Sprinkle olives and basil over tomato mixture and give it a nice grind of pepper.
• Pull up end of parchment paper and begin rolling cheese into a log from longest side. Roll as tightly as possible and mold (squeeze) ends shut; more milk or oil may run out. Place roll seam side down, cover with plastic and store in fridge overnight on jelly roll pan.
• When fully set slice into 1/2 inch slices and serve.
• Remember this is a soft cheese and you will need a very sharp knife or with a length of dental floss. Caution this log will be somewhat soft just as cheese is. If you are transporting it wrap it in double foil as it is delicate.