Breaded Mozzarella Slices With Homemade Marinara Recipes

Steps:

• Combine first 5 ingredients in small bowl. Place 1/4" Mozzerella slices in small baking dish and cover with marinade. Cover with saran wrap and refrigerate for 2-3 hours.
• Set up a breading station- Bowl One: flour Bowl Two: whisked egg Bowl Three: Panko mixed with Italian breadcrumbs Heat oil. Test with a small piece of bread to make sure it's hot enough. Dab off excess oil with paper towel. Roll in flour until all sides are completely coated with a light coating of flour. This keeps your breading from sliding off. Then egg, then bread crumbs making sure to coat completely. If not covered completely with bread crumbs, you can lose your melty cheese!
• Fry 2-3 minutes or until cheese is melty and crumbs are golden brown. Drain on paper towels and lightly salt, if desired. To serve, sprinkle with a little chopped fresh Italian parsley. I serve with my marinara sauce, but feel free to use your own. https://www.justapinch.com/recipes/main-course/main-course-pasta/crushed-tomato-marinara-sauce-with-meatballs.html?p=1

Steps:

• Pour marinara into a 1-1/2-qt. slow cooker. Cook, covered, on low about 2 hours, until hot. Stir in mozzarella and basil. Cook until cheese is melted, about 30 minutes longer. If desired, top with crushed red pepper flakes and additional basil. Serve with toasted baguette slices.

Steps:

• In a large saucepan, saute onion and garlic in oil. Add the tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened., Meanwhile, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over top. Using a pastry brush, wet the top corner with water. Roll up tightly to seal, forming a tube. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Discard bay leaf from marinara sauce. Serve with the mozzarella sticks.

Steps:

• Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
• Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
• With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut 5 deep vertical slices into the rolls, making sure to leave the roll connected.
• Fold pepperoni in half and stuff each pepperoni into the vertical slices. Slice each piece of mozzarella cheese in half, and stuff into the vertical slices. Drizzle rolls with olive oil and sprinkle with Italian herbs and garlic.
• Bake in the preheated oven until mozzarella has melted, about 12 minutes.

Steps:

• Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.
• Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.
• Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.