Mozzarella Roll

These mozzarella rolls can be filled with a variety of different fillings. This version uses Italian meats and butternut squash.

At a glance

Main Ingredient

Dairy/Cheese, Pork

Cuisine Type

Italian

Menu Part

Sandwich/Wrap

Serves

8 rolls

Yield: 8 rolls

Ingredients

4 gal. boiling water
10 lbs. fresh mozzarella curd
Kosher salt to taste
Seasonal fillings such as 3 butternut squash, diced, roasted
2 cups pesto
Seeds of 3 pomegranates
8 to 10 oz. dried Italian meats such as prosciutto or salami, sliced

Methods/Steps

1. Cut curd into 1-1½-in. chunks. Place in water in large pot.

2. When curd starts to melt, remove with slotted spoon. Use 2 wooden spoons to stretch like taffy. When cheese is completely melted and shiny, pull ½ of cheese. Ball up on table and roll out to ¼-in. thick.

3. Fill with seasonal items, as listed in ingredients. Other fillings can include spinach, watercress, roasted tomatoes and toasted pine nuts.

4. Roll as tight as possible. Cut into 8 10-in. logs. Wrap in
cheesecloth to drain excess liquid. Place in refrigerator for 30 mins. Remove cheesecloth.

Recipe by Bon Appétit at eBay, San Jose, Calif.

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 24, 2013

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