- K&N’s Mortadella Slices - 40-44 slices
- Ricotta cheese - 2 cups
- Parmesan cheese - ½ cup; grated
- Mozzarella cheese - 1½ cups; grated
- Black pepper powder - ½ tsp
- Garlic powder - 2 tsp
- Parsley - 2 tbsp; chopped
- Unsalted butter - 2 tbsp; melted
- Dough - as required
In a bowl, add ricotta cheese, parmesan cheese, mozzarella cheese, black pepper powder, garlic powder, parsley and mix well. Refrigerate until used.
Roll the dough in rectangular shape. Spread prepared cheese filling evenly on the dough, lay K&N’s Mortadella Slices and start rolling from one end to another.
Divide the dough roll into eight equal spiral round buns.
Grease a round 9-inch pan with butter. Arrange all the 8 spiral buns close to each other in the greased pan.
Brush butter on top and bake in a preheated oven at 355°F for 35 minutes or until golden in colour.
Once baked, leave for 15 – 20 minutes to cool at room temperature. Cheese Stuffed Mortadella Buns are ready to serve.
- Water - ½ cup
- Lukewarm milk - ½ cup
- Granulated sugar - 2 tbsp
- Active dry yeast - 2 tsp
- Unsalted butter - 4 tbsp; melted
- Egg yolk - 1
- All-purpose flour - 2¾ cups
- Salt - 1 tsp
In a bowl, add water, milk, sugar, yeast and whisk well. Let it rest for 10 minutes or until foamy.
Add butter and egg yolk and mix again. Yeast mixture is ready.
In another bowl add flour, salt and mix together. Add yeast mixture and knead into smooth dough. Cover with plastic wrap and rest until double in size.
