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Cheesy Game Night Pizza Rolls with Homemade Mozzarella Recipe

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These cheesy pizza rolls feature homemade stretchy mozzarella and a flavorful filling, perfect for game nights and sharing with friends and family.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g), plus extra for dusting
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 ¼ cups warm water (300ml), about 110°F (43°C)
  • 2 tbsp olive oil
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 gallon whole milk (3.8 liters), avoid ultra-pasteurized
  • ¼ cup lemon juice or white vinegar (60ml)
  • 1 tsp salt (for mozzarella), to taste
  • 1 pound homemade mozzarella, shredded (450g)
  • 1 cup marinara sauce (250ml), homemade or store-bought
  • ¼ cup fresh basil, chopped (optional)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ¼ tsp crushed red pepper flakes (optional)
  • ½ cup grated Parmesan cheese (50g)
  • 2 tbsp olive oil or melted butter (for brushing)
  • ½ tsp garlic powder (for brushing)
  • ½ tsp dried oregano (for brushing)

Instructions

  1. Activate the yeast by combining warm water (110°F/43°C), sugar, and yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough by mixing flour and salt in a large bowl. Add olive oil and the yeast mixture. Stir until a rough dough forms, then knead by hand on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6-7 minutes. Cover with a damp cloth and let rise in a warm place for 1 hour or until doubled.
  3. Prepare the mozzarella by heating whole milk in a large pot over medium heat to about 90°F (32°C). Add lemon juice or vinegar while stirring gently. Milk will curdle and separate into curds and whey. Turn off heat and let sit for 5 minutes.
  4. Separate curds using a slotted spoon or colander, draining whey. Microwave curds in 30-second bursts, kneading gently between bursts until cheese is stretchy and smooth (1-2 minutes total). Add salt and knead again. Alternatively, heat curds in hot water and stretch by hand.
  5. Preheat oven to 400°F (200°C). In a bowl, combine shredded mozzarella, marinara sauce, basil, garlic powder, Italian seasoning, red pepper flakes, and Parmesan cheese. Mix gently.
  6. Punch down risen dough and divide into two portions. Roll each into a 12×8 inch (30×20 cm) rectangle on a floured surface. Spread half the cheese filling evenly over each rectangle, leaving a small border.
  7. Roll dough tightly from one long edge into a log. Slice each log into 12 even 1-inch thick pieces. Place rolls cut side up on a parchment-lined baking sheet, spaced apart.
  8. Mix olive oil or melted butter with garlic powder and oregano. Brush over tops of rolls. Bake for 15-18 minutes until golden brown and bubbly.
  9. Let rolls cool for 5 minutes before serving.

Notes

Use fresh whole milk that is not ultra-pasteurized for best mozzarella results. If you don’t have a microwave, heat curds in hot water and stretch by hand. Dough can be made the night before and refrigerated; bring to room temperature before rolling. Use a sharp serrated knife to slice rolls cleanly. Oven temperatures vary, check rolls around 12 minutes to avoid burning. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use vegan cheese instead of mozzarella.

Nutrition

Keywords: pizza rolls, homemade mozzarella, game night snacks, cheesy appetizer, easy pizza rolls, homemade cheese, finger food

Find it online: https://fuzzyforker.com/cheesy-game-night-pizza-rolls-with-homemade-mozzarella-recipe/