Stuffed Mozzarella Rolls with Calabrian Butter & Parmesan

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

16 oz Pizza Dough

4 oz Fresh Mozzarella Cheese

1 bunch Parsley

¼ cup Grated Parmesan Cheese

1 tsp Whole Dried Oregano

1 oz Salted Butter

1½ tsps Calabrian Chile Paste

Instructions

1 Prepare the ingredients Remove the dough and butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Lightly oil a sheet pan with a drizzle of olive oil. In a bowl, combine the oregano and 1 tablespoon of olive oil. Cut the dough into 8 equal-sized pieces. Cut the mozzarella into 8 equal-sized pieces.

2 Form & bake the rolls Working one piece at a time, shape one piece of dough around one piece of mozzarella until covered completely; pinch the edges to seal. Transfer to the sheet pan, sealed side down. Repeat with the remaining dough and mozzarella. Evenly top or brush each roll with the oregano oil and a pinch of the parmesan (reserving the rest for serving). Bake 21 to 23 minutes, or until golden brown and cooked through. Remove from the oven and let stand at least 5 minutes.

3 Finish & serve your dish Meanwhile, wash and dry the parsley; roughly chop the leaves and stems. Place the softened butter in a large bowl; add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash until thoroughly combined. Transfer the baked rolls to the bowl of Calabrian butter; toss to coat. Serve the finished rolls garnished with the chopped parsley and remaining parmesan. Enjoy!

1 Prepare the ingredients Remove the dough and butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Lightly oil a sheet pan with a drizzle of olive oil. In a bowl, combine the oregano and 1 tablespoon of olive oil. Cut the dough into 8 equal-sized pieces. Cut the mozzarella into 8 equal-sized pieces.

2 Form & bake the rolls Working one piece at a time, shape one piece of dough around one piece of mozzarella until covered completely; pinch the edges to seal. Transfer to the sheet pan, sealed side down. Repeat with the remaining dough and mozzarella. Evenly top or brush each roll with the oregano oil and a pinch of the parmesan (reserving the rest for serving). Bake 21 to 23 minutes, or until golden brown and cooked through. Remove from the oven and let stand at least 5 minutes.

3 Finish & serve your dish Meanwhile, wash and dry the parsley; roughly chop the leaves and stems. Place the softened butter in a large bowl; add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash until thoroughly combined. Transfer the baked rolls to the bowl of Calabrian butter; toss to coat. Serve the finished rolls garnished with the chopped parsley and remaining parmesan. Enjoy!

Nutrition

• Calories: 880