ROTOLO DI MOZZARELLA farcito con prosciutto pomodori e insalata

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while maintaining flavor.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat and can be made from scratch.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface until thin.

Cut the puff pastry into a rectangle, about 12x16 inches.

Spread a layer of olive oil over the pastry, leaving a small border.

Arrange slices of mozzarella cheese evenly over the pastry.

Layer sliced tomatoes and chopped black olives on top of the cheese.

Sprinkle fresh basil leaves over the tomatoes and cheese.

Drizzle balsamic vinegar over the filling and season with salt, pepper, and red pepper flakes.

Starting from one edge, carefully roll the pastry into a tight log.

Seal the edges by pinching the dough together and tuck the ends underneath.

Beat an egg and brush it over the top of the roulade for a golden finish.

Place the roulade seam-side down on a baking sheet lined with parchment paper.

Bake for 25-30 minutes, or until golden brown and puffed.

Let the roulade cool for a few minutes before slicing.

Serve warm, drizzled with more olive oil and balsamic vinegar.

Cooking Techniques

Spice Level:

Allergens