April 7, 2010
Mozzarella Stuffed Garlic Rolls
There is nothing better than eating a fresh garlic knot straight from the oven. Its crispy exterior glistening with a slathering of garlic and melted butter coupled with the rolls soft and chewy interior – it’s delicious.
Typically, garlic knots have a sprinkling of parmesan cheese over the top of the rolls; however the Norfolk Cooking Examiner wanted to experiment using more cheese. In addition to cheese on top, she stuffed the garlic rolls full of mozzarella cheese. When the rolls are baked, the cheese inside becomes molten and occasionally leaks out forming a brown cheesy crust. These mozzarella stuffed garlic rolls are addictive to say the least.
The inside of a mozzarella stuffed garlic roll
Garlic knots that are found in Italian restaurants usually use pizza dough to form the rolls. There’s no reason not to do the same. The easiest, and most reliable, way to make these rolls is to use store bought pizza dough. The best pizza dough in the area is from the Norfolk Wal-Mart – yes, really! Fresh pizza dough can be found by the deli section for $0.88 and it’s comparable to homemade. Of course, homemade pizza dough is good too; try the Norfolk Cooking Examiner’s Greek Style Pizza Dough recipe.
Mozzarella Stuffed Garlic Rolls – makes about 20
- 1 store bought pizza dough, cut into about 20, 1 inch pieces
- 5-6 mozzarella cheese sticks cut into ½ inch pieces OR 1 ¼ cups shredded mozzarella
- 1 stick unsalted butter, melted
- 8 cloves garlic
- 1tsp kosher salt
- 2 tsp dried oregano
- Parmesan cheese for topping
Preheat an oven to 400 degrees. Liberally butter 2 8” cake pans.
Begin by finely mincing the garlic and kosher salt. The mixture should be wet and paste-like. Add this mixture to the melted butter and stir to combine. Set aside.
On a lightly floured surface, pound the 1 inch dough pieces out into a thin circle; it should be 3 inches wide. Place the piece of mozzarella cheese in the center (or 1 tbsp if using shredded) and fold up the dough around the cheese. Place the rolls seam side down on the floured surface and, using your hands, roll the dough to stretch and smooth the bottom until the roll is completely sealed. Place in the prepared cake pans; they should just barely touch.
Brush the rolls with half of the raw garlic and melted butter mixture and reserve the rest. Sprinkle the buttered rolls with oregano and place in the oven for about 20 minutes. The rolls should be puffed and golden brown. The remaining butter mixture should be brushed over the top of the rolls immediately after removing them from the oven along with a sprinkling of parmesan cheese. Serve hot.