Moxies Mozzarella Gorgonzola Rolls Recipes

MOXIE'S MOZZARELLA & GORGONZOLA ROLLS

Steps:

• Put a piece of plastic wrap on a flat counter.
• Cut mozzarella into 1/4-inch-thick slices and arrange in rows on the plastic wrap, overlapping by 1 inch.
• Place another sheet of plastic wrap on top, and with a rolling pin, carefully flatten the cheese into a sheet about 1/4-inch thick (you're shooting for a rectangle about 10x13 inches).
• Take the top sheet of plastic off, and spread the mascarpone cheese over mozzarella.
• Crumble Gorgonzola on top and sprinkle the basil on top.
• Using the plastic wrap to help you lift the cheese, carefully roll the cheese into a log.
• Wrap tightly in plastic wrap.
• Refrigerate log at least 2 hours.
• To serve, cut into slices about 3/4 inch thick.

GRILLED MOZZARELLA AND GORGONZOLA PIZZA

Steps:

• Use a charcoal or gas grill with a cover. Pile the coals or lava rocks high on one side of grill and place them sparsely on other side. Top with grate. Light grill and let coals heat up.
• Divide dough into 8 pieces and stretch each piece by hand until 3 to 4 inches in diameter. Let rise a second time, covered, on a baking sheet. Place as many rounds as you can fit without crowding on hot side of grill. Grill for 1 to 2 minutes or until bottoms are light brown. Flip over and grill for 30 seconds to 1 minute, or until top sides are colored.
• Flip again and place pizzas on cool side of fire. Top with cheeses, sprinkle with pepper and drizzle with oil. Cover grill and cook for 3 to 5 minutes, or just until cheese melts and browns slightly. Check once or twice to make sure underside is not getting burned; if it is, push coals away from the cool side of the fire. If cheese doesn't brown, you can run it under a hot broiler for a minute. Serve immediately.

MOZZARELLA GARLIC ROLL

Steps:

• Combine the oil and garlic in a bowl and refrigerate, covered, stirring occasionally, for 2 days.
• Preheat oven to 475 degrees F.
• Partially slice top of each roll vertically, spacing out 3 cuts in each. Place mozzarella between slices and on top. Place on a baking sheet and bake until golden and crispy, 5 to 6 minutes. Brush with garlic oil. Sprinkle with salt, oregano and thyme.

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.

MOZZARELLA ROLLS

Steps:

• Roast peppers over a gas burner until lightly charred on all sides. Transfer to a bowl, cover with plastic wrap; let sit until cool enough to handle. Rub off the charred skin using a paper towel. Remove stem, seeds, and ribs, and cut into 1/2-inchthick strips.
• Slice rolls in half; spread bottoms with tomato jam. Layer with arugula, mozzarella, and peppers; top with other half of roll.