Description
These Italian Stuffed Picnic Bread Rolls are filled with layers of grilled zucchini, fresh basil, and creamy mozzarella, making them a perfect portable dish for any occasion.
Ingredients
Units
- 4 small bread rolls (crispy on the outside)
- 1 zucchini, sliced in thin rounds
- 4 tbsp sundried tomato spread (or pesto/tapenade)
- A handful of fresh basil leaves
- 7 oz. (200 gr.) mozzarella cheese
- 2 roasted red bell peppers
Instructions
- Heat a grill pan over medium-high heat. Grill the zucchini slices for about 2-3 minutes on each side, until they are somewhat charred and tender.
- Using a small knife, cut the top third off each bread roll and scoop out the inside, leaving a 1/2 inch (1 cm) shell.
- Spread 1 tbsp of sundried tomato spread (or pesto/tapenade) inside each hollowed-out roll.
- Layer the grilled zucchini slices, roasted red bell peppers, fresh basil leaves, and slices of mozzarella cheese inside each roll.
- Place the top back on each roll and press down gently to secure the filling.
- Place a can (or something heavy) on top of each roll to weigh it down. Cover with foil and refrigerate for at least 30 minutes (longer is better).
- Let the rolls come to room temperature and serve cold, or bake for about 10 minutes in a 400°F (200°C) oven until the bread is crispy and the cheese has melted.
Notes
- You can substitute feta or parmesan for the mozzarella, or add prosciutto or salami for a meaty version.
- Try using artichoke hearts or grilled eggplant instead of zucchini, or a different spread like tapenade.
- These rolls can be served warm or at room temperature, making them ideal for picnics or gatherings.
- Wrap tightly in foil for easy transport.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
- Cholesterol: 40