These mozzarella pinwheels (girelle di mozzarella) have shredded fresh mozzarella in the dough. They are delicious and super soft.
As Easy As Apple Pie
For the dough:
ml (3/4 cup+1½ tablespoon)
low fat milk
lukewarm (you can use full fat milk if you wish)
grams (2 teaspoons)
grams (4 cups+2 tablespoons)
grams (3/4 tablespoon)
grams (7 ounces)
extra virgin olive oil+extra to drizzle
grams (1 teaspoon)
For the filling:
grams (3.5 ounces)
concentrate tomato paste
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 220 degrees C (428 degrees F) and bake them for 8 minutes .
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.
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