Italian rolls with mozzarella
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
This appetizer is an Italian take on sausage rolls. Instead of sausage, wrap mozzarella sticks in crispy breading. A slice of prosciutto, a strip of roasted bell pepper, and pesto sauce make the perfect accompaniment, allowing you to enjoy all the popular Italian flavors in one appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 slices prosciutto
- 1 canned roasted sweet pepper
- 1 tube (220 g) chilled croissant dough
- 1/4 cup pesto + extra for serving
- 16 frozen mozzarella sticks (from a 700g package)
- Marinara sauce, for filing
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line 2 rimmed baking sheets with parchment paper.
- Cut each slice of prosciutto into 4 pieces, approximately 4 x 7 cm. Cut the roasted red pepper into 16 strips, approximately 1 x 5 cm.
- Roll out the dough on a cutting board. Spread the pesto over the dough and spread it into an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, narrow triangles.
- Place a mozzarella stick across the bottom of the wide side of one of the triangles. Place 1 red pepper strip crosswise next to the mozzarella, then place 1 piece of prosciutto on top of most of the remaining pesto layer. Starting with the wide side, tightly roll the dough around the filling and place it seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, bell pepper, and mozzarella sticks.
- Bake until golden brown and the filling is heated through, about 20 minutes. Serve warm with marinara sauce and the remaining pesto for dipping.
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