Best 8 Mozzarella Rolls Recipes

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Indulge in the delightful symphony of flavors presented by mozzarella rolls, a culinary creation that tantalizes taste buds with its harmonious blend of textures and tastes. These delectable rolls feature a golden-brown crust, perfectly complementing the soft and gooey mozzarella cheese nestled within. Each bite offers a delightful contrast between the crispy exterior and the tender, stretchy interior, creating a symphony of sensations that will leave you craving more.

The recipes provided in this article offer a diverse range of options to suit your preferences and culinary skills. From the classic mozzarella roll recipe that captures the essence of this beloved dish to exciting variations that incorporate unique ingredients and flavors, there's something for every palate to savor.

Whether you're a seasoned chef looking to elevate your repertoire or a home cook seeking a comforting and satisfying dish, these mozzarella roll recipes will guide you towards culinary success. So, prepare to embark on a delectable journey as you explore the world of mozzarella rolls and discover the joy of creating this irresistible treat in your own kitchen.

Let's cook with our recipes!

MOZZARELLA CHEESE YEAST DINNER ROLLS



Mozzarella Cheese Yeast Dinner Rolls image

These rolls are Yummy with a capital Y! They're light and fluffy... with a great mozzarella treat in the middle. These will definitely be a hit around your dinner table. And, they are relatively easy to prepare - love it!

Provided by Mary Philio

Categories     Savory Breads

Time 40m

Number Of Ingredients 13

1/2 c milk
1/4 c water
2 Tbsp butter
2 c flour (up to 1/2 cup more, if needed)
2 Tbsp sugar
1 tsp salt
1 egg
1 pkg fast rise yeast
12 chunks mozzarella cheese
olive oil
melted butter
garlic salt
parmesan cheese

Steps:

  • 1. Combine milk, water and butter and heat to 115 - 125 degrees. Place 1 cup flour, sugar, salt, egg and dry yeast in large bowl.
  • 2. Add heated liquid and beat at medium speed for 2 minutes. Slowly stir in remaining 1 cup flour. (Dough will be sticky).**(See NOTE). Turn dough out onto a well-floured surface and knead until firm and smooth, about 10 minutes. Cover & let rest 10 minutes.
  • 3. Divide dough into 12 equal balls. Flatten each ball into a circle, approximately 3-4" across. Place a mozzarella chunk in the middle and close up, pinching dough together to seal. Place in a well-greased muffin pan or on cookie sheet at least 1" apart, and put in warm place until doubled in size, about 1/2 hour to 45 minutes.
  • 4. Brush tops with mixture of melted butter and olive oil. Sprinkle lightly with garlic salt. Sprinkle parmesan cheese on top.
  • 5. Preheat oven to 400. Bake for 10-15 minutes or until browned. **NOTE: The dough will be sticky and wet. Turn out onto well floured surface and use well floured hands to work with the dough, using extra flour as needed. Do not use too much, as you want to keep the dough soft. This creates a very light, fluffy roll.

CLASSIC LASAGNA WITH MOZZARELLA-STUFFED GARLIC ROLLS RECIPE - (4.5/5)



Classic Lasagna with Mozzarella-stuffed Garlic Rolls Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 23

Lasagna:
2 Tbsp olive oil
1/2 lb Italian sausage, casings removed
1/2 lb ground beef
2 (24-oz) jars of marinara
1 (32-oz) container of ricotta cheese
2 eggs
1/2 cup Parmesan cheese, grated
1 tsp salt
1/4 tsp ground black pepper
1 tsp dried basil
1 tsp dried oregano
3 cups Mozzarella cheese, shredded
1 package (12 sheets) no-boil lasagna noodles
Mozzarella-Stuffed Garlic Rolls:
1 store-bought pizza dough, cut into 20 1'' pieces
16-oz block mozzarella, cut into 20 cubes
4 Tbsp unsalted butter
1/8 cup extra virgin olive oil
2 tsp garlic powder
1 tsp salt
3 tsp dried oregano
Parmesan cheese, grated

Steps:

  • Preheat the oven to 375°F. To prepare the lasagna, start by making the meat sauce. Combine the sausage and ground beef in a large skillet and sauté over medium-high heat until brown. Add one jar of the marinara to the skillet and bring to a simmer. Remove from heat. Next, prepare the cheese mixture and combine the ricotta cheese, eggs, Parmesan cheese, salt, pepper, basil, and oregano in a medium-size mixing bowl. Spread half of the remaining jar of marinara on the bottom of a 13'' x 9'' pan. Lay four of the lasagna noodles over the marinara and spread half of the cheese mixture over the noodles. Next, spread half of the meat sauce over the cheese mixture and sprinkle 1 cup of the mozzarella cheese over the meat sauce. Repeat the layers one more time. Lay the four remaining lasagna noodles over the final layer and spread the rest of the marinara over the noodles. Top with the remaining 1 cup of cheese. Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for another 15 minutes. Remove the lasagna from the oven. While the lasagna stands (for at least 15 minutes), prepare the garlic rolls. Increase the oven temperature to 400°F and lightly spray your Temp-tations® Lid-It (or a cookie sheet) with cooking spray. Melt the butter in small saucepan over medium heat. Mix in the olive oil, garlic powder, salt, and oregano. Flatten each piece of dough into a 2'' circle on a lightly floured surface. Place a mozzarella cube near the edge of the circle and roll the dough around the cheese. Fold and tuck in the edges. Place each roll seam-side down on the lid or cookie sheet. Then, brush the rolls with the butter mixture. Sprinkle the Parmesan cheese on top and bake for approximately 20 minutes, or until golden brown. Serve hot.

BAKED MOZZARELLA CHICKEN ROLLS



Baked Mozzarella Chicken Rolls image

I came across this recipe and tried it out. I didn't know how my kids and DH would like it..... THEY LOVED IT!!!!! Super yum!

Provided by Kitchencrazy in NC

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style breadcrumbs
6 tablespoons grated parmesan cheese, divided
5 ounces fresh Baby Spinach
1 minced garlic clove
olive oil, for sauteeing

Steps:

  • Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
  • Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
  • Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
  • Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Nutrition Facts : Calories 203.5, Fat 4.8, SaturatedFat 1.5, Cholesterol 75.9, Sodium 301.9, Carbohydrate 10.6, Fiber 1, Sugar 0.9, Protein 27.9

MOZZARELLA FILLED STEAK ROLLS



Mozzarella Filled Steak Rolls image

Make and share this Mozzarella Filled Steak Rolls recipe from Food.com.

Provided by English_Rose

Categories     Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

12 minute steaks, about 3oz each, thinly cut (or 6 small sirloin steaks, about 5oz each)
salt and pepper
2 ounces basil, leaves only
10 ounces mozzarella cheese, torn
1 tablespoon oil
10 ounces roasted red peppers packed in oil, plus 1 tbsp of their oil
2 ounces olives (black or green)
1 tablespoon balsamic vinegar

Steps:

  • Heat oven to 450°F
  • Season steaks, place a few basil leaves on each and split the mozzarella between them.
  • Bring the sides of the steaks together to make an open parcel, securing the edges with a toothpick. If making up to a day ahead, cover and chill.
  • Heat a heavy-based roasting tin on a high heat, add the oil and brown the beef on all sides - this should take about 1 min in total and the meat will still be rare in the middle.
  • Add the peppers, their oil and the olives to the tin, pour over the vinegar, then roast for 2-3 mins for medium rare, longer for well done.
  • Cover with foil and leave to rest for up to 5 minutes Scatter over remaining basil before serving.

Nutrition Facts : Calories 524.2, Fat 44.2, SaturatedFat 19.6, Cholesterol 116.9, Sodium 447.5, Carbohydrate 2.4, Fiber 0.5, Sugar 0.9, Protein 29.4

MOZZARELLA CHEESE YEAST DINNER ROLLS RECIPE - (4.4/5)



Mozzarella Cheese Yeast Dinner Rolls Recipe - (4.4/5) image

Provided by jolofson

Number Of Ingredients 13

1/2 cup milk
1/4 cup water
2 tbs butter
2 cup flour (add up to 1/2 cup more if needed)
2 tbs sugar
2 tsp salt
1 egg
1 package fast rise yeast
12 chunks mozzarella cheese
olive oil
melted butter
garlic salt
Parmesan cheese

Steps:

  • 1. Combine milk, water and butter and heat to 115 - 125 degrees. Place 1 cup flour, sugar, salt, egg and dry yeast in large bowl. 2. Add heated liquid and beat at medium speed for 2 minutes. Slowly stir in remaining 1 cup flour. (Dough will be sticky).**(See NOTE). Turn dough out onto a well-floured surface and knead until firm and smooth, about 10 minutes. Cover & let rest 10 minutes. 3. Divide dough into 12 equal balls. Flatten each ball into a circle, approximately 3-4" across. Place a mozzarella chunk in the middle and close up, pinching dough together to seal. Place in a well-greased muffin pan or on cookie sheet at least 1" apart, and put in warm place until doubled in size, about 1/2 hour to 45 minutes. 4. Brush tops with mixture of melted butter and olive oil. Sprinkle lightly with garlic salt. Sprinkle parmesan cheese on top. 5. Preheat oven to 400. Bake for 10-15 minutes or until browned. **NOTE: The dough will be sticky and wet. Turn out onto well floured surface and use well floured hands to work with the dough, using extra flour as needed. Do not use too much, as you want to keep the dough soft. This creates a very light, fluffy roll.

MOXIE'S MOZZARELLA & GORGONZOLA ROLLS



Moxie's Mozzarella & Gorgonzola Rolls image

I am honored to have adopted this recipe from Moxie. Here is her original description: This is one of my favorite party appetizers. Serve it on a plate with marinated cherry tomatoes in the center. The 2 hour cook time is really the time it takes to chill before slicing.

Provided by riffraff

Categories     Cheese

Time 2h30m

Yield 6-12 Appetizer servings

Number Of Ingredients 4

12 ounces mozzarella cheese
2 cups mascarpone cheese
6 ounces gorgonzola or 6 ounces other blue cheese
1/2 cup packed torn fresh basil leaf

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.

MOZZARELLA ROLLS



Mozzarella Rolls image

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

2 yellow bell peppers
8 rosemary rolls
1/2 cup Tomato Jam
1/2 bunch arugula (about 4 cups loosely packed)
8 ounces mozzarella, sliced into 8 rounds

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.

BAKED MOZZARELLA CHICKEN ROLLS



BAKED MOZZARELLA CHICKEN ROLLS image

Categories     Chicken     Bake     Dinner     Casserole/Gratin

Yield 8 people

Number Of Ingredients 10

• 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
• 1 cup whole wheat Italian style bread crumbs
• 6 tablespoons grated Parmesan cheese, divided
• 5 ounces fresh baby spinach
• 1 clove minced garlic and olive oil for sauteeing
• ½ cup part-skim ricotta cheese
• ⅓ cup beaten egg whites (I used something similar to Egg Beaters)
• 3 ounces fresh mozzarella cheese, thinly sliced
• 1 cup marinara sauce
• fresh basil for topping

Steps:

  • 1.Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside. 2.Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside. 3.Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes. 4.Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil. Notes Don't try to cram all the pieces too close together because if the sides are touching each other, they won't get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.

Tips:

  • Use fresh, high-quality mozzarella cheese for the best results. Fresh mozzarella will have a milky, creamy flavor and a soft, elastic texture.
  • If you can't find fresh mozzarella, you can use low-moisture mozzarella instead. Just be sure to grate it finely so that it melts evenly.
  • Use a variety of fillings to create different flavors of mozzarella rolls. Some popular fillings include pepperoni, ham, salami, veggies, and herbs.
  • Be careful not to overcook the mozzarella rolls. The cheese should be melted and bubbly, but not browned.
  • Serve the mozzarella rolls warm with your favorite dipping sauce.

Conclusion:

Mozzarella rolls are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be enjoyed as a quick and satisfying meal. With so many different variations to choose from, there's sure to be a mozzarella roll recipe that everyone will love.

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