The filling for these dough balls came from a recipe called Italian Chicken so I thought I’d carry over the name. Rather than being Italian in style the mix of flavours is what makes it Italian. The tang of garlic mixed in with the bursts of tomato over the creamy base makes and excellent, and moreish, combination. Tonight we had Italian Chicken and I thought I’d make some dough balls filled with the left over cheese mix. I’ve tweaked the recipe from the first time I made Dough Balls and now they’re even better! They only take an hour to throw together so it’s perfect if you don’t have time to make bread during the day.
Makes 12 dough balls
250g strong bread flour
1 tsp (approx 4g) fast action yeast
1 tsp salt
1 1/2 tbsp olive oil
150ml warm water
250g soft cheese
2 cloves garlic, finely chopped
2 sundried tomatoes, finely chopped
1 tbsp herbes de provence
– In a medium sized bowl mix together the flour, yeast and salt. Make a well in the centre.
– Tip the water and oil into the well.
– Mix together with a wooden spoon until the mix comes together into a dough.
– Once combined tip our onto a floured worksurface and dust with flour.
– Knead for 5-10 minutes until the dough is soft and elastic.
– Set aside to rest in a covered, lightly oiled bowl for 10-15 minutes.
– Meanwhile mix together the cheese, garlic, tomatoes and herbs in a small bowl.
– Lightly knead the dough so all the oil is absorbed.
– Divide the dough into 12 balls, covering the dough you aren’t working with.
– Roll each ball out into to a circle about 3″ in diameter.
– Place a heaped teaspoon of cheese mixture in the centre of each circle.
– Gather the edges of the circle together and pinch closed so the seam disappears.
– Place in an oiled baking dish leaving a little space between balls.
– Bake at gas mark 7 for 12-15 minutes until golden brown on top.
– Serve warm to enjoy them at their best.