Stuffed Mozzarella Rolls with Calabrian Butter & Parmesan

Stuffed Mozzarella Rolls

with Calabrian Butter & Parmesan

30 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These irresistibly cheesy rolls are made from pizza dough stuffed with bites of mozzarella—baked until deliciously warm and melted, then tossed in a spicy Calabrian chile butter and garnished with parsley and parmesan.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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fresh
ingredients
Stuffed Mozzarella Rolls with Calabrian Butter & Parmesan
Title
  • 16 oz Pizza Dough
  • 1 bunch Parsley
  • 4 oz Fresh Mozzarella Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Salted Butter
  • 1½ tsps Calabrian Chile Paste
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1 Form & bake the rolls

Remove the dough and butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; 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. 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 rest at least 5 minutes.

2 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!

Tips from Home Chefs

1 Form & bake the rolls

Remove the dough and butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; 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. 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 rest at least 5 minutes.

2 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!

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