Mortazza Hoagie

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4.8 / 5

SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Print

Save

4.8 / 5

SERVES

2 PEOPLE

ACTIVE TIME

10 MINUTES

TOTAL TIME

20 MINUTES

Once upon a time, Eric’s friend (and pasta evangelist) Evan Funke broke the internet with mortadella rosettes folded inside a crisp, dry-baked pizza dough. Fire up your Ooni if you want to go full Funke, but this hoagie variation hits just as hard with stacked mortadella, creamy cottage cheese, a refreshing hit of lemon zest, and enough protein to actually keep you full.

Method

Preheat the oven to 400°F.
Mix cottage cheese, 3 tablespoons olive oil, lemon juice, lemon zest, and chili flakes until smooth.
Place the hoagie rolls onto a baking sheet and sprinkle lightly with water. Bake for 7-10 minutes until hot and crisp.
Starting at the top of the roll, cut down the middle and open like a “V.”
Let the steam release from the rolls, and then smear half of the cottage cheese mixture inside each hoagie.
Fold the mortadella into rosettes. First, fold it in half to create a semi-circle. Then, fold it again to create a quarter circle. Gently fan out the curved edges to your liking then place into the bread.
Sprinkle the pistachios and Parmesan on top of the hoagie and drizzle with olive oil. Serve warm.

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