Mozzarella Stuffed Onion Roll-Ups
These mozzarella stuffed onion roll-ups are one tasty game day appetizer. They’re crispy on the outside, cheesy in the center and perfect for dipping. If you love onion rings, then you’re guaranteed to love these crispy roll-ups. Imagine if a mozzarella stick and onion ring had a baby, this recipe would be it!
I dipped mine in spicy marinara sauce, but you could do honey mustard, spicy mayo or even ketchup if you prefer. No matter what you dip them in, these mozzarella stuffed onion roll-ups are hard to resist. You get loads of melty cheese in each bite, and with the crispy outside it’s the perfect cheesy / crispy ratio.
For this recipe, I used an eight ounce block of Delallo Foods mozzarella cheese and it worked perfectly. I simply cut the block of mozzarella down into evenly sized rectangles. I was able to get 14 rectangles, but Grace ate two so I ended up with 12 pieces instead.
Mozzarella Stuffed Onion Roll- Ups
- 2 large sweet onions , I used Vidalia onions
- 8 ounces mozzarella cheese, 1 block of Delallo Foods mozzarella will work
- 1 cup vegetable oil, for frying
- ½ cup corn starch
- cracked black pepper, to taste
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 egg, whisked
- 2 tablespoons milk, 2% milk
- 1 cup Italian breadcrumbs
- ½ cup grated parmesan cheese , extra as garnish
- fresh chopped parsley, as garnish
- grated parmesan, as garnish
- 3 plates
- small skillet with sides
- Boil a pot of water.
- Cut the ends off of your onions and remove the outer shell.
- Place the onions in the boiling water and blanch them for 5-7 minutes. This will make the onions easier to peel.
- Remove the onions from the water and place them on a paper towel. Let any excess water drain off the onions and let them cool for a few minutes.
While the onions are cooling, you will prepare the breading station.
- Grab three plates.
- Add the cornstarch, salt, pepper and garlic powder to the first plate. Mix well.
- One the second plate, you’ll add one whisked egg and the milk. Stir until combined.
- On the third plate, you’ll combine the breadcrumbs and parmesan cheese. Stir until well combined.
- Once the onions have cooled, cut a slit that runs from the top of the onion all the way down to the bottom of the onion. You’ll want it cut almost to the center of the onion but NOT all the way through. This way you will be able to easily peel off each layer.
- Repeat the peeling process until all layers are peeled or until they are too small to stuff.
- Next, you’ll cut your block of mozzarella into rectangles. You do not want the rectangles to be wider than the onion, otherwise the cheese will stick out of the sides.
Assemble the onion roll-ups:
- Once all of the cheese is cut, take one soft onion layer, place a piece of cheese on the inside of the onion and roll it until the cheese is fully wrapped inside of the onion. Repeat until all of the onion layers are used or until you run out of cheese.
- Next, you’ll bread the cheese wrapped onions.
- Start, by dredging them through the cornstarch mixture.
- Next, you’ll run them through the egg wash and finally you’ll dredge them in the breadcrumb mixture. Make sure all sides are well coated!
- As a final step, you’ll heat the vegetable oil in a small skillet. You want the oil to come just shy of halfway up the onion. I used about 1 cup of vegetable oil, but you may need a little more depending on the size of your skillet.
- The oil needs to be hot enough to fry the breaded onions, but not too hot otherwise they will burn on the outside. I would suggest roughly 350 degrees.
- Once the oil is hot, place 2-3 breaded onion roll-ups in the hot oil at a time. Cook until they are golden brown on both sides. Do not overcrowd the pan, this will drop the oil temperature and cause the onions to get soggy.
- Using tongs, place the golden-brown onion roll-ups on a paper towel to absorb any excess oil.
- Once all of the onion roll-ups are pan-fried, top them with freshly chopped parsley and grated parmesan cheese.
- Serve immediately and enjoy!