Mozzarella Stuffed Mini-Loaves


Close your eyes and pretend you have just walked into the most amazing mom-and-pop Italian restaurant on the planet. Inhale deeply to take in the aroma of fresh baked bread. Then, imagine biting into fresh baked mini bread loaves stuffed with mozzarella, on the inside, and brushed with butter, Parmesan and fresh Italian herbs on the crust.

These appetizers are good by themselves or served with marinara sauce for dipping. Your choice. They are so good I salivate just thinking about them!

1 teaspoon yeast
1 teaspoon sugar
¾ cup warm water
¼ cup extra virgin olive oil
½ teaspoon salt
2 to 3 cups flour
12 ounces whole milk mozzarella cheese (cut into 12 pieces)
2 tablespoons butter (melted)
2 teaspoons Parmesan cheese
½ teaspoon garlic powder
½ teaspoon Italian seasonings

Preheat oven to 375 degrees.

Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 teaspoon salt. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

On a floured surface, roll dough into a rectangle. Cut into 12 squares. At the edge of each square, place one piece of mozzarella. Roll up and tuck in the sides of the dough. Be sure to seal well to cut down on cheese melting out during the baking process. Repeat with all 12 squares and place on a baking sheet. Brush melted butter over each of the mini breads. Sprinkle herbed cheese on top.

Bake for 15-20 minutes or until golden brown.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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