Cudighi - It's a UP thing! Here's a Cudighi meatball stuffed with Mozzarella and Rozie's Medium RelSa. Cudighi, originating in Northern Italy is now served primarily in the Upper Peninsula of Michigan. As a sandwich it was originally served on a long hard roll with mustard and onions. Using tomato sauce and mozzarella became a popular way to serve Cudighi after WWII.
1 pound Cudighi
1/3 cup Rozie's Medium RelSa
2/3 cup shredded Monterey Jack cheese
For each stuffed Cudighi ball measure 1/3 cup cudighi. Flatten it in your hand with a good sized dimple in the center. Place 1 tablespoon of Rozie's Medium in the well followed by 2 tablespoons of shredded Monterey Jack.
Fold the edges over the dimple and pinch the seams firmly to seal. Roll it between your palms, if you find any cracks pinch to seal.
Bake at 400 degrees for 25 minutes.
1-2 per serving