Crispy Mozzarella Rolls

30 mins


2 eggs, lightly whisked

1 teaspoon smoked paprika

2 tablespoons finely chopped parsley

Salt and freshly ground black pepper

12 slices sandwich white bread, crusts removed.

120g Anchor Shredded Mozzarella

1 cup Panko bread crumbs

Anchor Butter for frying


  1. In a small bowl, whisk together the eggs, smoked paprika, Italian Parsley, salt and pepper.
  2. Using a rolling pin, roll out each slice of bread until quite thin.  Place one slice of the mozarella at one edge of the bread and roll up, crimping the edges closed.
  3. Rotate the bread and cheese rolls in the egg mixture and coat in bread crumbs until each roll is coated, set aside. 
  4. In a medium sauce pan, heat the oil over a medium heat. Fry the bread two at a time until golden brown. Repeat with all of the bread rolls. Serve immediately.