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Mozzarella Rolls

Tomato jam adds tang to mozzarella served on rosemary rolls.

  • Yield: Makes 8

Source: Martha Stewart Living, July/August 2000


  • 2 yellow bell peppers
  • 8 rosemary rolls
  • 1/2 cup Tomato Jam
  • 1/2 bunch arugula (about 4 cups loosely packed)
  • 8 ounces mozzarella, sliced into 8 rounds


  1. Roast peppers over a gas burner until lightly charred on all sides. Transfer to a bowl, cover with plastic wrap; let sit until cool enough to handle. Rub off the charred skin using a paper towel. Remove stem, seeds, and ribs, and cut into 1/2-inchthick strips.

  2. Slice rolls in half; spread bottoms with tomato jam. Layer with arugula, mozzarella, and peppers; top with other half of roll.


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