Mortadella rolls in tomato sauce are a tasty traditional Apulian dish that is easy to make and full of flavor.
Not too thin slices of mortadella filled with a delicious stuffing of eggs, cheese, breadcrumbs, and a piece of scamorza, cooked in a flavorful tomato sauce, to be enjoyed strictly with good homemade bread: a simple yet delicious and irresistible dish!
Read how to make mortadella rolls in tomato sauce with the easy recipe below, as usual, right after the picture 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 slices mortadella
- 1 egg
- Parmesan (grated)
- breadcrumbs
- scamorza
- parsley
- 7 oz peeled tomatoes
- 1 clove garlic
- extra virgin olive oil
- salt
Preparation of Mortadella Rolls in Tomato Sauce
In a pan, heat a few tablespoons of extra virgin olive oil.
Peel the garlic clove and cut it in half.
Let half of it brown in the pan with the oil (keeping the other half aside).Add the peeled tomatoes, season with salt, cover with a lid, and let cook for fifteen minutes on low heat, stirring occasionally.
Meanwhile, prepare the rolls.
In a bowl, mix the egg, a handful of grated Parmesan, a handful of breadcrumbs, the other half minced garlic clove, a pinch of salt, and a bit of chopped parsley: for the amount of cheese and breadcrumbs, keep in mind you need to achieve a soft and firm mixture.Place the slices of mortadella on a cutting board (if they are too large, you can divide them in half).
Put a tablespoon of the egg mixture in the center of the mortadella slice and add a piece of scamorza.
Fold two opposite edges of the mortadella slice over the filling and roll starting from one of the unfolded sides toward the other, to make your rolls.Arrange them in the pan on the prepared sauce, cover with a lid, and let cook for another ten minutes, always on low heat.
Serve your mortadella rolls in tomato sauce immediately, piping hot.
Notes
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