Best Mozzarella Pillows Recipes

Mozzarella Pillows - Giada De Laurentiis image

Provided by kittycara

Time 55m

Yield 1 tart, 16 serving(s)

Number Of Ingredients 6

1 (26 ounce) jar marinara sauce (about 3 cups)
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought pie crusts (9-inch)
2 eggs, beaten, for egg wash
1/2 cup grated parmesan cheese

Steps:

Special equipment: scalloped ravioli cutter.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

Nutrition Facts : Calories 243.1, Fat 14.6, SaturatedFat 5.2, Cholesterol 34.7, Sodium 548.5, Carbohydrate 21.7, Fiber 0.5, Sugar 6, Protein 5.9

Pesto Pizza Pillows image

Provided by Molly Yeh

Categories appetizer

Time 35m

Yield 24 pieces

Number Of Ingredients 9

Vegetable oil, for frying
24 square wonton wrappers
1 large egg, beaten
2 cups grated low-moisture mozzarella
4 ounces sweet Italian sausage, cooked and crumbled (about 1 cup)
1/4 cup prepared pesto
1/4 cup grated Parmesan, plus more for sprinkling
Kosher salt
Warmed marinara sauce, such as Rao's, for serving

Steps:

Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.