Chili Pizza Dough Balls
These chili pizza dough balls bring together Galbani® Mozzarella and chili inside soft pizza dough, baked until golden. Finished with garlic, red pepper flakes, and fresh cilantro, they create a warm, melty center that’s perfect for sharing as an appetizer. This recipe can be made with Galbani® Lactose Free Mozzarella for a lactose free option.
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12 oz. Galbani® Mozzarella
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3 cups left over chili
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1 store bought pizza dough
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1 Tbsp. cilantro, freshly chopped
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1 tsp. minced garlic
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1 tsp. Red pepper flakes
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1/2 cup olive oil
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sour cream, for dipping
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Preheat oven to 425 degrees.
In a small bowl add cilantro, garlic, red pepper flakes, and olive oil. Set aside.
On a floured surface, form dough into a ball and divide dough into 16ths. (Cut the dough ball in half, then quarters, then eighths, then 16ths, resulting in small pieces of dough.)
Cut mozzarella into small chunks of cheese.
Flatten out a piece of dough with your fingers. Adding a Tbsp. of left over chili and 5-6 chunks of cheese in the center of dough.
Carefully, bring the edges of the dough over the chili and cheese and form into a ball. Place on a lined cookie sheet.
Repeat process until you have used all your dough. Brush oil mixture over all the dough balls.
Bake for 20 minutes or until golden brown. Let cool 5 minutes.
Serve with a side of sour cream for dipping. Enjoy!
-
12 oz. Galbani® Mozzarella
-
3 cups left over chili
-
1 store bought pizza dough
-
1 Tbsp. cilantro, freshly chopped
-
1 tsp. minced garlic
-
1 tsp. Red pepper flakes
-
1/2 cup olive oil
-
sour cream, for dipping
Preheat oven to 425 degrees.
In a small bowl add cilantro, garlic, red pepper flakes, and olive oil. Set aside.
On a floured surface, form dough into a ball and divide dough into 16ths. (Cut the dough ball in half, then quarters, then eighths, then 16ths, resulting in small pieces of dough.)
Cut mozzarella into small chunks of cheese.
Flatten out a piece of dough with your fingers. Adding a Tbsp. of left over chili and 5-6 chunks of cheese in the center of dough.
Carefully, bring the edges of the dough over the chili and cheese and form into a ball. Place on a lined cookie sheet.
Repeat process until you have used all your dough. Brush oil mixture over all the dough balls.
Bake for 20 minutes or until golden brown. Let cool 5 minutes.
Serve with a side of sour cream for dipping. Enjoy!