Mozzarella Pinwheels

These mozzarella pinwheels (girelle di mozzarella) have shredded fresh mozzarella in the dough. They are delicious and super soft.

Course Appetizer, Snack

Cuisine Italian

Prep Time 30

Cook Time 8

Total Time 38

Servings

Calories 124

Author Elena Tomasi

Ingredients

For the dough:

¾ cup+1½ tablespoon (200 ml) low-fat milk lukewarm (you can use full fat milk if you wish)
2 teaspoons (6 g) dry yeast
4 cups+2 tablespoons (500 g) all-purpose flour
¾ tablespoon (10 g) sugar
7 oz. (200 g) fresh mozzarella shredded
4 tablespoons extra virgin olive oil+extra to drizzle
1 teaspoon salt
For the filling:
3.5 oz. (100 g) concentrated tomato paste
dry oregano

Instructions

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!

Notes

Prep time doesn't include rest time.

To freeze the mozzarella pinwheels you have two options: freeze the rolled log and, whenever you need it, keep it in the fridge for 30 minutes, slice, proof and bake; or freeze the baked mozzarella pinwheels.

Nutrition