Muzzi in Caruzzi

This month's Crazy Cooking Challenge is "Grilled Cheese".  Challenge participants were asked to find any recipe from any blog that fit the grilled cheese theme.  Enter this yummy recipe for Muzzi in Caruzzi from Paulie Tuorto at the blog Giusto Gusto.

Muzzi in Caruzzi is Paulie's family's nickname for a classic Southern Italian fried grilled cheese sandwich called Mozzarella en Carozza.  There are many versions of this amazing sandwich floating around the internet, and you might remember that I shared a similar recipe with you about a year ago), but Paulie's version is less complicated; a little more straight forward. 

Okay, grab yourself some fresh mozzarella, a loaf of crusty bread, and a egg - you're in for an incredible treat!

Here you'll see I dipped my crusty bread in beaten egg and placed them in my pan like an open book or mirror image facing each other - this will ensure the finished sandwich will have both pieces of bread facing the same direction.

When the bread is golden brown on the bottom, flip only one piece and quickly top it with a slice of fresh mozzarella cheese.  Sprinkle with a little salt and pepper and top it with the other slice of bread, toasted side down, touching the cheese.

So now we have a slice of yummy mozzarella cheese sandwiched between two toasted sides of bread.  Now we toast the outside of the sandwich.

Yikes - almost ready.  I can't wait!!  Drooling...

 Ta-da!  Top with fresh basil and savor every delectable bite.

Paulie's Muzzi in Caruzzi (Mozzarella en Carozza)

Printable Recipe

makes 2 sandwiches

Ingredients

• 4 slices good quality crusty bread, sliced thin

• 2 slices fresh mozzarella cheese

• 1 egg, beaten

• salt and pepper

• olive oil and butter for frying

• optional garnishes such as basil, tomatoes, pesto, etc

Directions 

1. Crack your eggs and beat well while you heat a cast iron pan on med-high heat; when hot, add enough olive oil to barely cover the bottom of the pan.

2. Working in single batches, dip each slice into the egg batter briefly, as making french toast, and add to the oil.

3. Fry each slice on one side for 1 minute or until golden brown.

4. Flip one slice over, top with a slice of fresh mozzarella, then flip the other slice and top the mozzarella leaving the uncooked side out.

5. Fry as a sandwich on each side for an additional minute or until golden brown.

Notes

• I prefer to add a pat of butter to the oil in my cast iron frying pan.  I also like to lightly sprinkle the egg-dipped bread and fresh mozzarella with a light sprinkling of salt and pepper. 

• I made a version of this sandwich with sun-dried tomatoes and basil inside, but in the end preferred just cheese inside and topped the finished sandwich with a couple leaves of fresh basil.  Yummo!

• Note from Paulie: When you’re cutting your slices of bread, try to cut them thinner.  The thinner the bread is, the crunchier and less-soggy the sandwiches will turn out.

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Cinnamon Roll Pancakes

Oh boy do I have a decadent breakfast recipe to share with you today.  How do Cinnamon Roll Pancakes sound??  Yes, I know... way too good, right?  Right!!  That's why I only  make them when we have guests in the house.

The pancake batter is pretty straight forward, but you can use your favorite boxed pancake mix if you like.  The cinnamon filling and the creamy drizzle should be made before you start frying your pancakes.  I put each of them in a sturdy zip-top bag.  When I'm ready to use each, I snip a tiny hole in the corner of the bag.  If the cinnamon filling starts to separate before you use it, squish it around in the bag for a minute.  Likewise, if the cream drizzle starts to firm up too much before you use it, squish it around in the bag for a minute.

Prepare the cinnamon filling and creamy drizzle before you start.  Keep the bags sealed for now, but snip a small hole in the corner of each when needed.

Each batch of pancakes should start with a clean skillet.

When you start seeing bubbles in the pancake batter, pipe the cinnamon filling in a swirl pattern, being careful not to pipe it too close to the edge of the pancakes.

Get too close to the edge and this will happen.  No worries, it'll still taste good.

Flip the pancakes over when the bottoms look like this. 

Ooooo.... so cool.

Are you ready for a bite?  Wait... we need to add the creamy drizzle.

Okay, there you go.  You're welcome.

Items used to make this recipe:

(affiliate links)

• stainless mixing bowls https://amzn.to/2HdT3Z4

• stainless whisks https://amzn.to/2JwcIVL

• pancake pen https://amzn.to/2E3ceTj

• flexible pancake turner https://amzn.to/2vUqbi5

• really good non-stick skillet https://amzn.to/2YrdTdo

• pure vanilla extract https://amzn.to/3H2vlLS

• pure maple syrup https://amzn.to/2HeMNQC

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Cinnamon Roll Pancakes

Printable Recipe

makes eight 4-inch pancakes

Ingredients

Cinnamon Filling:

• 4 tablespoons unsalted butter, melted

• 6 tablespoons packed light brown sugar

• 1 1/2 teaspoons ground cinnamon

Creamy Glaze:

• 4 tablespoons unsalted butter

• 2 ounces cream cheese, room temperature

• 3/4 cup powdered sugar

• 1/2 teaspoon pure vanilla extract

Pancakes:

• 1 cup all-purpose flour

• 2 teaspoons baking powder, sifted

• 1/2 teaspoon Kosher salt

• 1 cup milk

• 1 large egg, beaten

• 1 tablespoon canola oil

Directions

To make the cinnamon filling:

1. Combine ingredients and place in a heavy zip-top bag; set aside until needed

To make the creamy drizzle:

1. Gently melt butte rand whisk in cream cheese until smooth.

2. Add powdered sugar and vanilla; whisk until smooth.

3. Place in a heavy zip-top bag; set aside until needed.

To make the pancake batter:

1. In a medium bowl, whisk together the dry ingredients.

2. Add milk, egg, and oil; whisk just until combined (don't over whisk - a few lumps in the batter are okay).

To make the pancakes:

1. Heat a large non-stick skillet over medium heat and spray with non-stick spray. Scoop 1/3 cup batter per pancake into hot skillet (each pancake will be about 4-inches in diameter).

2. Reduce heat to low.

3. Snip a tiny hole in the corner of the bag containing the cinnamon filling. When the pancake begins to form bubbles, squeeze cinnamon filling in a swirl pattern starting in the center, being careful not to get the filling too close to the edges of the pancake; cook 2-3 minutes, or until it's time to flip the pancakes over.

4. Cook on second side for an additional 2-3 minutes.

5. Wipe pan clean between batches. Serve with creamy drizzle.

adapted from recipegirl.