The mozzarella bread swirls are a delightful appetizer, suitable for all occasions. This dish, invented by Chef Luca Montersino, represents a perfect balance between comfort food and taste. The swirls appear as small rolls, ideal for satisfying everyone’s palate. This dish is just as suitable for an informal dinner with family as it is for an appetizer to share with friends. Additionally, this recipe can be personalized with the addition of various ingredients, such as ham, pesto, herbs, etc., to create a variety of flavors that suit your guests’ tastes. Mozzarella bread swirls are a demonstration of how cooking can be simple, creative, and incredibly tasty at the same time.
If you’re looking for variations of this fabulous appetizer, also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours 50 Minutes
- Preparation time: 30 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 122.05 (Kcal)
- Carbohydrates 13.58 (g) of which sugars 1.75 (g)
- Proteins 5.25 (g)
- Fat 5.31 (g) of which saturated 2.71 (g)of which unsaturated 1.38 (g)
- Fibers 0.75 (g)
- Sodium 313.04 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mozzarella Bread Swirls
- 4 cups Manitoba flour
- 1 cup mozzarella
- 3/4 cup milk
- 3.5 tbsps butter (melted)
- 1 tbsp salt
- 2 tsps sugar
- 2 tsps fresh yeast
- 7 oz tomato paste
- 1/2 cup grated Parmesan
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- Bowl
- Knife
- Rolling pin
- Parchment paper
- Baking tray
How to Make Mozzarella Bread Swirls
To prepare the mozzarella bread swirls, first place the milk, yeast, sugar, and melted butter in a bowl (or the bowl of a mixer) and give it a first stir.
Gradually add the flour and the hand-shredded mozzarella. Finally, add the salt. Knead until you form a smooth dough. If you notice the dough is too dry and does not incorporate all the flour, add a few more tablespoons of milk (it all depends on how watery the mozzarella is).
Cover the dough with the bowl itself and let it rise for 30 minutes.
Divide the dough into two equal parts, roll out each piece with a rolling pin until you get a 8×12 inch rectangle.
In a bowl, place the tomato paste, add the extra virgin olive oil and oregano, season with salt, and mix to combine the ingredients.
Spread the tomato paste over the dough rectangles, sprinkle with grated Parmesan, and roll up starting from the short side.
Wrap each roll in parchment paper and let rest in the freezer for 20 minutes.
Cut the rolls into slices about 3/4 inch thick, place the swirls on a baking tray lined with parchment paper, and let them rise for two hours at room temperature.
Bake in a preheated static oven at 428°F for 10 minutes.
Enjoy your meal!
Storing Mozzarella Bread Swirls
The mozzarella bread swirls can be stored at room temperature for 2-3 days.
FAQs
What flours can I use?
You can use all-purpose flour or make a mix: 50% all-purpose flour and 50% whole wheat flour.
What yeast can I use if I don’t have fresh yeast?
You can use 2 g of dry yeast, or 50 g of sourdough starter. Of course, the rising times will vary.
Can I use tomato puree instead of paste?
NO, it is too wet and would not work.
