ITALIAN MOZZARELLA ROLL-UPS
Give the classic pig in a blanket an Italian twist by swapping out the frank for an ooey-gooey mozzarella stick, then rolling it up with pesto, prosciutto and roasted red pepper for the perfect party bite!
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 16 pieces
Number Of Ingredients 6
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.
HOMEMADE MOZZARELLA STICKS
These are amazing; better than any restaurant's, in my opinion.
Provided by Lili Zimmermann
Categories Appetizers and Snacks Pastries
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside.
- Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 39.6 g, Cholesterol 124 mg, Fat 35.7 g, Fiber 2.1 g, Protein 26.4 g, SaturatedFat 11.6 g, Sodium 1272.8 mg, Sugar 6.8 g
MOZZARELLA BEEF ROLL-UPS
The kids will love these pepperoni and beef wraps. They're easy to assemble because each tortilla is simply wrapped around a portion of hearty meat filling with a piece of string cheese. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; drain. Stir in pizza sauce, pepperoni and oregano. , Spoon 1/2 cup mixture across center of each tortilla; top with a piece of string cheese. Fold bottom and sides of tortilla over filling and roll up. , Place on an ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes. Freeze option: Cool beef mixture before assembly. Individually wrap roll-ups in foil and freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped roll-ups on a baking sheet in a preheated 350° oven until heated through. To reheat individually, remove foil and rewrap in paper towel; place on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.
Nutrition Facts : Calories 513 calories, Fat 25g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1064mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.
EGG ROLL MOZZARELLA STICKS RECIPE BY TASTY
Here's what you need: egg roll wrappers, string cheese, water, oil, marinara sauce
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 10 sticks
Number Of Ingredients 5
Steps:
- Slice the egg roll wrappers in half.
- Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
- Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it's sealed.
- Repeat with the remaining wrappers and cheese.
- Heat oil in a pot.
- Fry the sticks until golden brown, then drain on a paper towel.
- Serve with marinara.
- Enjoy!
Nutrition Facts : Calories 54 calories, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
MOZZARELLA ROLLS
Tomato jam adds tang to mozzarella served on rosemary rolls.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 8
Number Of Ingredients 5
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.
MOZZARELLA ROLL
Haven't tried this recipe yet but it sounds very interesting and yummy. A must for any mozzarella fan. The mozzarella is actually boiled and formed into a roll. Mmmm..I can only imagine all of the possible filling variations.Serving size is one mozzarella roll that is cut into slices.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 45m
Yield 1 mozzarella roll
Number Of Ingredients 6
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 GARLIC ROLL
Provided by Food Network
Time P2DT20m
Yield 4 servings
Number Of Ingredients 7
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 AND PROSCIUTTO ROLL - PAULA DEEN
Make and share this Mozzarella and Prosciutto Roll - Paula Deen recipe from Food.com.
Provided by Jennygal
Categories Cheese
Time 5m
Yield 10 rolls, 10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 8.5, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.2, Sodium 17.8, Carbohydrate 0.1, Protein 0.6
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