Moxies Mozzarella Gorgonzola Rolls Recipes

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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.

HOT SAUSAGE AND MOZZARELLA ROLL



Hot Sausage and Mozzarella Roll image

This is, hands-down, my favourite dish in my whole life! I can't pin point why, it just is. I used to love watching Mom prepare the dough. She can really work wonders with yeast dough. I eat mine with ketchup on top. This could easily be altered to fit into any ones tastes: Use your favourite sausages, add spices to the meat, add spices to the dough, sprinkle spices on top of the dough... endless opportunities! **Plan ahead, the sausage needs to cool. Chilling time for the sausage is not included.

Provided by Saturn

Categories     Breakfast

Time 1h10m

Yield 2 loaves, 10-12 serving(s)

Number Of Ingredients 9

2 lbs pizza dough (thawed if frozen) or 2 lbs bread dough (thawed if frozen)
1 1/2 lbs Italian sausage, casings removed
1 large onion, chopped (about 1 cup)
8 ounces mozzarella cheese, grated
1/4 cup parmesan cheese, freshly grated
1/4 cup fresh parsley, chopped (may substitute with dried)
1 egg, beaten with
2 tablespoons water
2 tablespoons sesame seeds (optional)

Steps:

  • Thaw dough in refrigerator overnight or room temperature until just soft enough to yield to pressure of a fingerprint. (I doubled recipe #28008 and used it with success).
  • Meanwhile prepare filling, place sausage and onion in a large skillet, cook 10 minutes stirring often breaking meat up with the side of a spoon. (If the meat doesn't want to break up -- convince it!).
  • Pat out 1 piece of dough to flatten on a lightly floured surface. Roll dough into a 14x9 inch (or there abouts) rectangle. (Turn dough so that the long side is directly in front of you.) Sprinkle half of the cooled sausage, cheeses and parsley on the dough, leaving an inch or two from the far edge. Roll up dough, starting with the long side, enclosing like a jelly roll.
  • Transfer roll, seam side down, to a lightly greased cookie sheet and tuck ends under.
  • Repeat with remaining dough and filling.
  • Brush the tops of both loaves liberally with egg mixture, sprinkle with sesame seeds if you wish. (Mom always did).
  • Bake in a moderate oven, 375°, for 20-30 minutes or until crust is golden brown.
  • Remove loaves to a serving platter and cut into 1 1/2 inch slices and serve.

Nutrition Facts : Calories 327.3, Fat 24.9, SaturatedFat 10.1, Cholesterol 80.1, Sodium 1010.7, Carbohydrate 5.2, Fiber 0.3, Sugar 1.5, Protein 19.8

MOZZARELLA CHEESE ROLL



Mozzarella Cheese Roll image

Make and share this Mozzarella Cheese Roll recipe from Food.com.

Provided by Nabiha

Categories     Cheese

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 kg mozzarella cheese
3 ripe tomatoes, sliced thinly
100 g rocket
50 ml extra virgin olive oil
salt and pepper

Steps:

  • Heat enough water in a pan to 50°C.
  • Cut the mozzarella into 1/4-inch slices and place them in the water till they start melting.
  • Remove the slices and strain.
  • Place the slice on a clean cloth and roll it with a rolling pin till flat and thin.
  • Place tomato slices and some rocket leaves on it.
  • Roll the cloth tight into a cylindrical shape and allow it to rest for 2-3 hours.Similarly, roll the other cheese slices.
  • Slice the cheese rolls and marinate with oil, salt and pepper.
  • Serve warm.

Nutrition Facts : Calories 328.9, Fat 26.1, SaturatedFat 12, Cholesterol 65.8, Sodium 530.2, Carbohydrate 4.8, Fiber 1, Sugar 2.8, Protein 19.4

MOZZARELLA ROLL



Mozzarella Roll image

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

3 lbs fresh mozzarella cheese (with packing milk)
6 -8 ounces sun-dried tomatoes packed in oil (drained)
1 (7 ounce) can kalamata olives
5 -6 garlic cloves
1 bunch fresh basil
2 tablespoons balsamic vinegar

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.

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