CHEESE-STUFFED GARLIC DOUGH BALLS WITH A TOMATO SAUCE DIP
Impress family and friends with the ultimate sharing starter: cheesy, moreish garlic dough balls. With a tomato-based dipping sauce, they make an ideal addition to any Italian-inspired menu
Provided by Liberty Mendez
Categories Side dish, Snack, Starter
Time 1h15m
Yield Makes 20 - 25
Number Of Ingredients 16
Steps:
- Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.
- Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet - they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.
- Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.
- While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CHEESY GARLIC DOUGH BALLS
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
Time 1h
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, Fat 23.6 grams fat, SaturatedFat 12.9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 2.1 grams sugar, Fiber 3.3 grams fiber, Protein 16.4 grams protein, Sodium 1.1 milligram of sodium
PAPAS RELLENAS - STUFFED POTATO BALLS
Steps:
- Gather the ingredients.
- Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
- In a frying pan, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, stirring to break up the meat, 6 to 8 minutes.
- Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 10 to 15 minutes. Remove from heat and allow to cool.
- Dust your hands lightly with cornstarch. Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
- Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
- Repeat until mix is used up.
- Fill a pot with 2 inches of oil and heat to 370 F. Deep fry the stuffed potato balls until golden, about 6 to 8 minutes.
- Remove and drain on paper towels.
Nutrition Facts : Calories 234 kcal, Carbohydrate 10 g, Cholesterol 55 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, Sodium 428 mg, Sugar 1 g, Fat 17 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
CHEESE STUFFED GARLIC ROLLS
Cheese Stuffed Garlic Rolls are ultimate carby cheesy decadence with every bite! Crusty cheesy garlic bread with a secret gooey cheese filling. Perfection.
Provided by Tessa Arias
Categories Side Dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Lightly grease a large baking sheet.
- Divide the dough into 18 equal pieces. Flatten a piece of dough and place 2 chunks of cheese inside, sealing the dough around the cheese tightly. Place on the baking sheet seam side down and continue with the remaining dough. Cover and let rise until puffy, about 30 minutes.
- Meanwhile, preheat the oven to 375°F.
- Combine the butter, Italian seasoning, and garlic in a small bowl and microwave until the butter is melted. Brush all over with the butter mixture. Sprinkle evenly with the Parmesan cheese. Bake for 20 minutes, or until golden brown. Serve very warm.
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CHEESE STUFFED MEATBALLS IN HOMEMADE TOMATO SAUCE RECIPE ...
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5/5 (3)Category AppetizersServings 13Total Time 55 mins
- In a medium mixing bowl, combine the panko, egg, parmesan, parsley, milk, grated garlic, italian seasoning, onion powder, salt, and pepper until it resembles a coarse breading. Add the the ground beef and mix until just combined. Do not overwork the meat as this will result it drier meatballs. Roll into desired size balls. Flatten, add a small cube of cheese to the center and wrap the meat around the cheese. Roll between palms to smooth them out. Place on a clean plate.
- Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.. Add 6-8 meatballs to the skillet and let them cook for about 7-9 minutes total, flipping as needed to brown all sides evenly. Repeat with the second batch. Remove the cooked meatballs to a plate.
- To the remaining oil in the skillet, add the minced garlic and continuously stir to cook for about 30 seconds or until fragrant. Add the onions and let them sweat for 2 minutes. Add the crushed tomatoes, red pepper flakes, water, pesto, and salt. Allow the sauce to come to a simmer. Add the meatballs back into the skillet and cover them wit the sauce. Cover the skillet with a lid and lower the heat. Allow the sauce to simmer for 10-15 minutes or until it thickens and the meatballs cook through.
- Serve warm on a bed of pasta or if you're serving this as an appetizer for a party, transfer to a slow cooker and keep on the warm setting.
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DOUGH BALLS WITH CHEESY CHARD DIP - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Total Time 2 hrs 50 minsCategory Appetizer, Dinner, LunchCalories 642 per serving
- First make your bread. Place the flour in a large bowl. Add the salt and caster sugar to one side of the bowl, and the instant yeast to the other side (yeast and salt don't like to be in direct contact). Add in the butter and about three quarters of the milk. Mix the dough together with one hand. Add in more milk, a bit at a time until you've picked up all the flour from the sides of the bowl and you have a soft (but not really sticky) dough. You may not need all the milk.
- Lightly oil your work surface with a litte olive oil, then turn your dough out onto the surface and knead for 5-10 minutes. It will be a bit sticky at first, but will eventually get smoother. Clean and dry your bowl, wipe it with a little olive oil and place your dough in the bowl. Cover with clingfilm and then place in a warm room for 1 hour to prove.
- Take a large frying pan - approx. 30-35cm diameter. Place an oven proof upturned bowl (approx. 16-20cm diameter) in the middle of the pan. Then lightly brush the outside of the bowl with a little olive oil or cooking spray. Put to one side.
- Once the dough has proved, turn it out onto a lightly floured surface and knock the air back out of it by folding it in on itself repeatedly. Then you need to divide up your dough. You can do this by eye if you want a more rustic version. If you want to be precise though, weigh your dough and divide by 30. You should get 30 portions weighing about 30g each. Roll each portion into a ball. Make sure the top is smooth for each. I usually roll each ball and then tuck any messy bits underneath. Arrange the dough balls around the small bowl. You can see here, I did 11 balls on the inner circle and 19 on the outer circle. Cover in clingfilm and leave to prove for another 30-40 mins.
CHILLI STUFFED GARLIC DOUGH BALLS - DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
5/5 (4)Calories 111 per servingCategory Appetizer, Finger Food
- In a bowl, combine your butter, parsley, and garlic with a good pinch of salt and pepper. Place to one side.
- Roll out your dough into a long thin log shape and slice into 10 identical chunks, around 1.5" each. Stretch out and flatten the chunks of dough and place 1 tbsp of Chilli in each. Top with a cube of cheese then fold into a ball shape, ensuring the seam is tightly fastened.
- Spray an oven tray with olive oil and place on your dough balls. Liberally brush with garlic butter and pop in the oven at 200C/390F for 8-12mins or until golden brown.
SUPER EASY GARLIC MONKEY BREAD - ALEXANDRA'S KITCHEN
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5/5 (1)Category BreadCuisine AmericanTotal Time 3 hrs
- Make the monkey bread dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball.
- Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk. (If you are making the tomato sauce, jump down to step 7 and get going on that :)).
- Preheat the oven to 450ºF. Butter a 9-inch cast iron skillet or baking dish. Cover a work surface or cutting board liberally with flour — use at least 1/4 cup and more as needed. The dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 18 to 20 small portions. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. Transfer the balls to the prepared skillet, and let sit for at least 30 minutes without touching.
- Place butter in a small saucepan over low heat. Finely mince the garlic — I suggest using your garlic press here if you have one — and add to the butter. (The more finely minced the garlic, the less it will burn.) Add a pinch of red pepper flakes. Mince the thyme leaves and add to the butter. Once butter is melted, remove the pan from heat.
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