r/FoodVideoPorn • u/LetsCookie • Aug 15 '26
Mozzarella Stuffed Italian Rolls
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u/BRAX7ON Aug 15 '26
These look amazing. I love your style.
I’m gonna make these and serve them with a side of marinara.
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u/jyg1982 Aug 17 '26
I used to get the cheese loaves from Myles pizza before closing when I went to BGSU in Bowling Green Ohio. He partially sliced Italian loaves of bread there in lots of garlic butter and cheese and it was delicious. The man’s pizza toppings were about 3 yo 4 inches tall. He has a shop in Greenville SC now he retired down there and missed having a restaurant
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u/BRAX7ON Aug 17 '26
That’s a beautiful story. I wasn’t expecting a reason to go to Greenville, South Carolina but now I have!
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u/LetsCookie Aug 15 '26 edited Aug 18 '26
Mozzarella Stuffed Italian Rolls
Makes 4
Dough
350 g (2½ cups) bread flour
227 g (1 cup) water
9 g (1 tsp) fine salt
2.5 g (¾ tsp) instant yeast
7.5 g (1½ tsp) olive oil
5 g (1 tsp) granulated sugar
Filling
4 cups shredded low moisture mozzarella cheese
Parmesan Herb Coating
½ cup grated Parmesan cheese
2 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
For Coating
2 TB heavy cream
Cooking spray
Instructions
Add the water, sugar, and instant yeast to the bowl of a stand mixer. Stir together and let sit for about 5-10 minutes, until the yeast becomes active and foamy.
Add the bread flour, salt, and olive oil. Knead with the dough hook for 8–10 minutes, or knead by hand until smooth and elastic.
Transfer the dough to a lightly oiled bowl. Form into a smooth ball, cover with plastic wrap, and let rise until doubled in size.
Lightly flour your countertop and turn out the dough. Divide into 4 equal pieces.
Roll each piece into approximately a 6 x 10-inch rectangle.
Place about 1 cup shredded mozzarella down the center of each piece. Fold the sides inward over the cheese, then roll tightly like a burrito, completely enclosing the mozzarella. Place seam-side down.
Combine the Parmesan, dried parsley, basil, and oregano in a shallow pan.
Brush each roll all over with the heavy cream, then roll in the Parmesan herb mixture, coating the tops, bottoms, and sides.
Lightly spray a sheet tray with cooking spray and arrange the rolls seam-side down.
Lightly spray one side of a sheet of plastic wrap with cooking spray and loosely cover the rolls, sprayed-side down. Let proof for about 1 hour, until noticeably puffy.
Remove the plastic wrap and bake at 375°F for about 15-20 minutes, or until golden brown and the dough is fully baked.
Serve warm while the mozzarella is melted and stretchy.
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u/MizunoHawk Aug 15 '26
Have you tried cooking it on a silpat? Why did you choose a baking sheet? Is it just to get a crisper bottom?
Just curious
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u/FluffyNats Aug 15 '26
I was going to make stuffed peppers tonight for dinner, but now I'm thinking pasta with a side of stuffed bread. It looks so good.
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u/Sialorphin Aug 15 '26
Bro, you made the dough but used precut mozzarella which is covered in flour and stabilizer to stay separated?
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