Pesto Mozzarella Cheese Balls Recipe By Tasty Food

PESTO MOZZARELLA CHEESE BALLS RECIPE BY TASTY

Steps:

• Cut biscuit dough in half. Flatten dough.
• Spread a teaspoon of pesto in the center of the dough, then place a mozzarella cube on top
• Pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.
• Place stuffed dough balls in a cast iron pan.
• Crush garlic and mix with melted butter.
• Brush the garlic butter over each ball. Bake for 20 minutes at 400˚F (200˚C) or until the dough is golden brown. Serve warm.
• Enjoy!

PESTO MOZZARELLA SKEWERS

Steps:

• Mix pesto, olive oil, salt and pepper.
• Place drained mozzarella balls in a ziplock bag and add pesto mixture.
• Gently squeeze things around in the bag so that all the balls are nicely coated.
• Place a coated mozzarella ball and a cherry tomato on each toothpick.
• To serve, arrange them in a circle on platter and garnish with olives or with fresh basil leaves.

CHEESE BALL WITH PESTO

Steps:

• Mix together pesto, and two cheeses.
• Place mixture on a sheet of plastic wrap and form into a ball Chill for 3+hours.
• Remove plastic wrap from the cheese ball and place in plate Press the pine nuts firmly over the outside of the ball and refrigerate.
• Bring to room temperature one hour before serving.

TOMATO AND MOZZARELLA PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
• Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly.
• Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
• Optionally garnish with basil and serve immediately if desired or chill before serving.

MARINATED MOZZARELLA

Steps:

• In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

PULL APART CHEESY PESTO BREAD RECIPE BY TASTY

Steps:

• Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
• Turn onto a floured surface and knead for 7-10 minutes.
• Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
• Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
• Coat each dough ball in a generous helping of pesto.
• Place the dough balls into a large cake tin, cover and rise for another hour.
• Preheat the oven to 350°F (180°C.)
• Cover the dough balls with the cheddar and mozzarella.
• Bake for 20-25 minutes.
• Enjoy!

OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)

Steps:

• Cut the cheese into thin slices.
• Whisk eggs with salt and water.
• Dredge cheese slices in egg and breadcrumbs.
• Do a second coating.
• Cook in hot oil in a deep fryer.

PESTO SAUCE WITH WALNUTS

Steps:

• In a glass with an immersion blender or food processor add basil, cheese, walnuts, and garlic start blending and drizzle in olive oil.
• Taste then add salt if desired.
• In a saucepan heat, oil and garlic with tomatoes until the tomatoes begin to blister stir in oregano.
• In a large bowl toss the pasta with 1/2 the pesto recipe, then add in tomatoes.
• Add more pesto if desired and salt and pepper. Mix well.
• Add in mozzarella and serve hot.
• In a large bowl mix rinsed cold pasta with 1/2 the portion of the pesto recipe.
• Add in sliced tomatoes, mozzarella cheese (or sliced cheese sticks)
• Add more pesto if desired and salt and pepper to taste.
• Chill in the fridge for an hour.