Mozzarella Pinwheels Food

MOZZARELLA PINWHEELS

Steps:

• Shred the fresh mozzarella in a food processor.
• Dissolve the yeast in the lukewarm milk.
• In the bowl of your stand mixer, put the flour, sugar, milk+yeast and shredded mozzarella.
• Start kneading then add the olive oil, salt and mix until you obtain a smooth dough.
• Make a ball, put in a bowl covered with cling film and let it rest for 30 minutes.
• Roll out the dough with a rolling pin, roughly 3 mm (1/8 inch) thick.
• Spread the tomato paste on top and sprinkle with oregano.
• Roll it up, starting from the long side, in a tight log.
• Wrap the log with cling film and put it in the fridge for 30 minutes.
• Cut the roll into 1 cm (1/2 inch) thick slices and place them on a baking tray lined with parchment paper.
• Let the mozzarella pinwheels rest for 1 hour then drizzle with extra virgin olive oil.
• Preheat the oven at 428 degrees F (220 degrees C) and bake them for 8 minutes .
• Enjoy!

MOZZARELLA, SALMON AND BASIL PINWHEELS

Steps:

• Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. Set aside.
• Combine the mozzarella and milk in a heavy-bottomed saucepan. Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes. With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet. Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle. Smooth over any holes or tears.
• Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. Top with 10 more basil leaves.
• Lift the long side of the mozzarella and roll it into a compact jellyroll. Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight.
• To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter. Trim with remaining basil leaves.