you're making mealtime meaningful.
Caprese salad is one of the most classic of Italian dishes. It’s also one of the simplest, with the flavors of basil, fresh tomato, and mozzarella being the sole focus of this timeless side. In these Caprese salad rolls all those wonderful flavors come together in a baked good that’s anything but plain.
These rolls benefit from cherry tomatoes which add so much to this recipe. Their sweet flavor counters the basil in the best possible way.
There’s also parsley and basil in the mix, too. For this recipe I find that the refrigerated basil paste is ideal. But, if you have some leftover pesto then this is the perfect way to put it to good use! You may need to adjust the salt a bit if you use pesto, but it will certainly add that basil punch that this recipe requires.
The thing that takes these rolls to the next level is the addition of fresh mozzarella that’s been torn into small pieces. Once this melts in the oven you have a stringy delight when you open them up.
Serve these rolls with some butter or some high quality olive oil to dip into for a taste of Italy that fits right in your hand. These are definitely rolls that everyone will want seconds of!
Caprese Salad Rolls
Yield(s): Makes 9 rolls
20m prep time
22m cook time
145 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1 egg
- 1/2 cup plain yogurt
- 3 tablespoons olive oil
- 3 tablespoons milk
- 2 tablespoons basil paste or pesto
- 1/4 cup torn fresh mozzarella cheese
- 1/2 cup chopped cherry tomatoes
Preparation
- Preheat oven to 350˚F. In a large bowl combine flour, salt, pepper, baking powder, baking soda, basil, parsley, and garlic powder. In another bowl combine egg, yogurt, olive oil, milk, and basil paste. Slowly add dry ingredients to wet. Fold in mozzarella and tomatoes.
- Fill greased muffin pan slots halfway full with batter. Bake for 18-22 minutes or until golden brown on top. Rolls are done when a knife inserted into center comes out clean.
Recipe adapted from Palatable Pastime.