Melting Temperature of Mozzarella Cheese?
This is tricky because you don't really want the cheese to melt, you want it to become pliable enough to roll.  When making fresh mozzarella, the curds are heated in 90 - 100 degree F water to make them pliable, then heated further (maybe 120 F) for stretching and folding.  This is for fresh. I would assume factory produced mozzarella will behave slightly differently, with a higher melting point.  I would do some small test pieces (maybe an 1/4 inch slice so that it heats through quickly and you can move on with your test).  Start at 85F and work your way up or down.  It shouldn't take long to zero in on a temp that is right for the application you have in mind. I would be curious to know what you want to do with a sheet of mozzarella.