Homemade soft cheese-filled rolls with seasoned tomato passata and mozzarella, breaded and baked in the oven or air fryer. Recipe for about 9 rolls, lighter than store-bought ones and customizable in the filling.
Heat the milk with a tablespoon of oil and the salt until just before boiling.
Before the milk cools, add the flour and mix with a wooden spoon until you obtain a smooth dough ball.
Let the dough ball cool slightly, then roll it out with a rolling pin into a thin sheet.
Using a glass or a round cutter (about 10 cm in diameter), cut out discs from the sheet.
Spread a little seasoned tomato passata and julienned mozzarella on one side of each disc.
Close the discs into half-moons, sealing the edges with your fingers.
Dip the soft rolls first in beaten egg and then in breadcrumbs or cornflakes for coating.
Arrange them on a baking tray lined with parchment paper or in the basket of the air fryer; spray a little oil.
Bake in a preheated oven at 180°C for about 20 minutes, turning halfway through, or in the air fryer at 180°C for about 15 minutes, turning halfway through, until golden.
Round cutter or glass (about 10 cm)
Rolling pin
Wooden spoon
Baking tray or air fryer basket
Italia
| Energy (kcal) | 152.02 |
| Carbohydrates (g) | 22.47 |
| of which Sugars (g) | 2.78 |
| Fat (g) | 3.79 |
| of which Saturates (g) | 1.95 |
| Protein (g) | 8.03 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.05 |
