ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brooklyn Ricotta Roll

Photo: Quentin Bacon
Prep time 5 mins
Other time 30 mins
Yield Makes 2 sandwiches

Ingredients

  • 2 sandwich rolls, such as kaiser rolls
  • 2/3 cup shredded mozzarella
  • 2/3 cup ricotta
  • 6 fresh basil leaves

Nutrition Information

  • calcium 391 mg
  • calories 341
  • caloriesfromfat 1 %
  • carbohydrate 18 g
  • cholesterol 72 mg
  • fat 20 g
  • fiber 1 g
  • iron 1 mg
  • protein 21 mg
  • satfat 12 g
  • sodium 460 mg

How to Make It

  1. Heat oven to 450º F. Slice the rolls in half horizontally.Hollow them out by removing most of the soft crumb from the tops and bottoms. Distribute the mozzarella evenly inside each of the 4 hollowed-out halves. Place 1/3 cup of the ricotta into each bottom

  2. half. Top each bottom half with 3 basil leaves. Put the 2 halves of the rolls back together and wrap each sandwich in foil. Bake until the outsides are crispy and the cheeses are melted, 25 minutes. Let cool 5 minutes. Slice in half and serve.