No Knead Stuffed Rolls Recipe

Mortadella, pistachio and mozzarella stuffed bread rolls on wood board.

No Knead Stuffed Rolls Recipe

Turn your favorite pizza toppings into stuffed rolls, the perfect finger food for your gatherings, picnics or snacks. Mortadella, pistachio pesto and mozzarella are baked inside my no knead pizza dough for an easy treat you can put together in no time.

Course Appetizer, Snack

Cuisine Italian

Keyword bread rolls stuffed with mortadella, pistachio pesto and mozzarella cheese

Cook Time 30

Resting time 1 2

Servings rolls

Calories 231kcal

Author Nadia Fazio

Ingredients

1 recipe easy no knead pizza dough

For the pistachio pesto

¼ cup pistachios toasted
2 tbsp. olive oil
½ clove garlic
2 tbsp. Parmigiano or Pecorino Romano cheese
3-4 fresh basil leaves optional (not absolutely necessary if you don't have any)
pinch salt

Remaining ingredients

200 grams mozzarella cut into 1 inch cubes
100 grams mortadella 6 thin slices
2 tbsp. olive oil divided, for greasing the pan and brushing on each roll
1 tbsp. chopped pistachios for sprinkling on each roll

US Customary - Metric

Instructions

Prepare the dough

Prepare one recipe no knead pizza dough until step # 6, that is until the risen dough is shaped into a ball and rests for one hour.
Divide the dough into roughly 12 -65 gram balls. Flour your hands and work surface as needed for this step as the dough is slightly sticky.

For the pistachio pesto

Place all ingredients for the pesto in the bowl of your food processor and process until all ingredients are finely minced.

To assemble

Generously brush the bottom and sides of a 9 x 13 inch baking pan with olive oil and set aside.
Work with one ball of dough at a time while keeping the rest covered to prevent from drying out. Flatten the ball of dough on a floured surface with your fingertips into a 5-6 inch circle.
Place a dollop of pistachio pesto and a cube of mozzarella in the center of 1/2 a mortadella slice. Wrap the mortadella around the cheese, it's ok if it's not perfectly wrapped.
Place the mortadella bundle in the center of the dough and wrap the dough around the filling. Seal it by pinching the dough together and place seam side down on the prepared baking pan.
Continue with the remaining dough and place in the pan one inch apart. Once all the dough is filled, cover the pan and let rise for one hour.

To bake

Preheat the oven to 425 degrees F.
Before baking, gently brush each roll with olive oil.
Bake for 25-30 minutes or until the rolls are golden brown both on top and underneath.
In the last 15 minutes of baking, top each roll with a sprinkle of chopped pistachios.
Serve hot, warm or at room temperature.

Notes

Substitutions and Variations

Fill with ingredients of your choice. Be sure not to overfill to prevent oozing during baking. Here are a few suggestions:
-prosciutto cotto; provolone and a dollop of tomato sauce
-pepperoni, cheese and tomato sauce
-spinach and ricotta (both well drained)
-grilled or roasted vegetables

Storage

-Keep leftovers refrigerated for up to 3 days.
-Reheat in a 350 degrees F preheated oven for 10 minutes before serving.

To freeze

-Let baked rolls cool completely and place in well sealed freezer bag or container for up to 3 months.
-Let defrost overnight in the refrigerator and reheat before serving.

Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition