Ground Beef Stuffed Rolls with Mozzarella and Marinara
By Pauline Ortiz
75 min
Prep
20 min
Cook
95 min
Total
8
Servings
Medium
Level
I prepare these ground beef stuffed rolls for a hot, hand-held dinner that truly feels like real baking, featuring seasoned crumbly beef along with stretchy mozzarella tucked beneath a browned crust, while the centers remain hot when one pulls one apart at the table, which is the aspect I eagerly look forward to.
The dough begins with the addition of warm milk and some instant yeast, and then I wait for it to become frothy before proceeding to add the flour, after which I knead until it is smooth and elastic and then let it rise until it has doubled in size. That complete rise provides dough that easily stretches around the filling without resisting.
Cool the beef before it approaches the dough, since hot filling can weaken it and cause it to tear during the shaping of the rolls, and low-moisture mozzarella is used here. Fresh mozzarella contributes to too much water into the dough. As a result of this situation, the baked rolls become soggy.
Pinch each seam shut with no gaps, then place the rolls seam-side down on the parchment-lined baking sheet, and apply egg wash over the entire surface before sprinkling dried parsley onto it while it is wet. Bake until the outside is a rich golden-brown along with shiny, with the cheese melted in the center.
What makes this special
- Eight individual rolls are intended to serve for a family dinner. They serve well with a warm dipping sauce on the side.
- The beef is thoroughly cooked before filling with it, so that the center remains crumbly inside of the baked dough.
- Low-moisture mozzarella provides individuals with the stretchy pull experience without having wet dough that surrounds the filling.
- Egg wash aids the parsley flakes in sticking while it also helps brown the tops effectively.
- They work on a party table that includes other snacks. This specific setup is convenient for the reason that nobody actually needs to cut them.
- For leftovers, each roll serves as one single portion. Each roll acts as a complete serving on its own.
Ingredients
- •3 cups all-purpose flour (360 g)
- •1 packet instant yeast (7 g)
- •1 cup milk (240 ml, warm)
- •1 lb lean ground beef (80/20, 450 g)
- •1 ½ cups low-moisture mozzarella cheese (170 g, shredded)
- •1 large egg
- •1 tbsp water (15 ml)
- •1 tbsp dried parsley flakes (5 g)
- •1 cup red tomato marinara sauce (240 ml, for dipping)
- •1 tbsp olive oil (15 ml)
- •1 tsp salt (5 g)
- •½ tsp black pepper (2.5 g)
- •1 tsp garlic powder (5 g)
Instructions
- 1
Whisk the warm milk and instant yeast in a large bowl, then let stand for 5 minutes until frothy. Mix in the flour and salt until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- 2
Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Season with salt, black pepper, and garlic powder, then sear until a deep brown crust forms and the beef is fully cooked and crumbly. Drain excess fat and set the beef aside to cool.
- 3
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a flat 5-inch (12 cm) circle. Put a spoonful of cooled beef and a generous handful of mozzarella in the center, then pull the dough edges over the filling and pinch the seams tightly shut.
- 4
Place the stuffed rolls seam-side down on a parchment-lined baking sheet. Whisk the egg and water in a small bowl until smooth. Brush the entire surface of each roll generously with egg wash, then scatter dried parsley flakes over the wet egg wash.
- 5
Bake in a preheated 400°F (200°C) oven for 18-20 minutes, until the bread is deep golden-brown and glossy. Remove from the oven and let cool slightly. Serve immediately with warm red tomato marinara sauce in a small ramekin.
FAQ
Nutrition (per serving)
Calories
380
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