CHEESY GARLIC DOUGH BALLS RECIPE - OLIVEMAGAZINE
Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They'd make a great starter for the kids or something to kick off a laid back dinner party
Provided by Anna Glover
Categories Snacks, Starter
Total Time 1 hours
Yield Serves 6 as a snack
Number Of Ingredients 13
Steps:
- Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
- Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
- Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
- Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
- Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
- Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
- For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
- Uncover the dough and brush the dough balls with 2 /3 of the garlic butter. Bake for 20 minutes until golden and puffed.
- Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.
Nutrition Facts : Calories 545 calories, FatContent 23.6 grams fat, SaturatedFatContent 12.9 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 2.1 grams sugar, FiberContent 3.3 grams fiber, ProteinContent 16.4 grams protein, SodiumContent 1.1 milligram of sodium
CHEESY SKILLET PIZZA DIP RECIPE: HOW TO MAKE IT
This creamy dip is oozing with cheesy goodness thanks to the combination of cream cheese and mozzarella. We topped ours with pepperoni slices, but you can easily customize it with your favorite pizza toppings. This is just one more delicious way to use your cast-iron pan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 18 servings.
Number Of Ingredients 12
Steps:
- Microwave butter, 1/2 teaspoon garlic powder and red pepper flakes, covered, until butter is melted. Cut each dinner roll into thirds; roll each piece into a ball. Dip dough balls in butter mixture; place along outer edge of a 10-in. cast-iron skillet, leaving center open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Bake until dough balls are set and beginning to brown, 15-18 minutes., Meanwhile, combine cream cheese, 1 cup mozzarella, mayonnaise, Italian seasoning and remaining garlic powder; spoon into center of skillet. Layer with 1/4 cup mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture; sprinkle with Parmesan. , Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Sprinkle with basil.
Nutrition Facts : Calories 258 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 15g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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