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Cool things to put in a mozza-roll?

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Hey. Not sure if you're familiar with the Belgioioso (sp.?) fresh mozzarella 'sheet' that you can roll up with all kinds of stuff -- the ones I am familiar with are parm, arugula, and a drizzle of olive oil, or chopeed roasted tomatoes and basil... the latter one being fairly obvious.

I was wondering if anyone had experimented with more interesting combos. I've thought of nuts, or something crunchy -- or just to have some great contrasting/complementing flavors...

What say you, fellow 'hounds?

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  1. OK, seriously? Not one nifty, tasty suggestion anyone can come up with? It's a sad, sad day on CH, then.

    I ended up rolling up the log with roasted & sliced bell pepper, roasted tomatoes, fresh basil, and Turkish spiced and cured beef.

    3 Replies
    1. re: linguafood

      toatsted pine nuts, dried fruit diced (figs, apricots, raisins). By the way where did you find the chesse like that?

      1. re: JEN10

        Wegmans sells it along with the 'regular' fresh Belgioioso mozza. It's great & an easy appetizer.

        1. re: linguafood

          I hope I can find it hear in So California. Some nice ideas here, you could even add some prociutto with the nuts and fruit. If I can find it, I am going to make it for Christmas Eve.

    2. brush it with stone ground mustard, crumbled cooked bacon or a nice, thinly-sliced salty ham, fresh chopped parsley, and roll around a fat spear of steamed asparagus.

      1. I just saw an advertisement for this in La Cucina Italiana Magazine. I think it's a great concept. I hope I can find it in Stop and Shop or Fairway this weekend. I would use any type of Italian pork product like prosciutto, pancetta, salami (thinly sliced) any kind of green you like, basil, arugula, etc, maybe some roasted peppers. Or how about pesto and prosciutto. Olive tapenade?

        1 Reply
        1. re: love2cookmb

          I also got this at Wegman's and tried it with tapenade. It was delicious!

        2. I haven't looked in my local supermarkets, but I've seen the BelGioso cheese sheets at Restaurant Depot, for commercial use. What a great, creative, attractive idea!

          I use lots of prosciutto. I'd make a 1/8" dice of the prosciutto, and saute in a little olive oil with basil, marjoram, a smidge of garlic and black pepper. When it's cooled to room temp, I'd add a dice of peeled, seeded tomato to make a "relish" with the cooked proscutto. Spread on the cheese and roll.

          1 Reply
          1. re: shaogo

            That sounds delicious, shaogo. I do see a common theme here, tho: cold cut, tomato/peppers/olives.

            I'm wondering if there are some crazier things one could put in there, but which would work. Hmmmm. Must think.