Stuffed Rosemary and Roasted Garlic Dough Balls

Name: Rukmini Iyer Rosemary and Garlic Dough Balls | Easy Snacks
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes 16
Ingredients: 1 tsp chopped fresh rosemary; 1 x quantity all-purpose savoury dough; 2 cloves of garlic, unpeeled; ½ tbsp olive oil; 130g Camembert, mozzarella or plant-based cheese, cut into 16 pieces; A pinch of sea salt flakes

by Rukmini Iyer from The Sweet Roasting Tin

Stuffed with roasted garlic and melty cheese, these easy dough balls are a delicious hot snack for big gatherings or perfect for a sneaky weekend evening in.

Vegetarian Baking Family Friendly

Makes 16

Total 55 min

Prep 20 min

Cook 35 min

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Introduction from Rukmini Iyer

During the first lockdown, my mother and I made a Camembert dipping wheel after going down a YouTube recipe video spiral. It was a tremendous success, and we wanted to make it for my sister on her first socially distanced visit – before realising that a tear-and-share bread wasn’t particularly in keeping with staying two metres apart. So I adapted the recipe into these dough balls (which I absolutely did not throw across the room for her to catch) – they feel easy enough to knock out on a Friday evening at home – and you can save the celebratory centrepiece for a party.

Ingredients

For the dough:

1 tsp chopped fresh rosemary

1 x quantity all-purpose savoury dough

For the filling:

2 cloves of garlic, unpeeled

½ tbsp olive oil

130g Camembert, mozzarella or plant-based cheese, cut into 16 pieces

To finish:

A pinch of sea salt flakes

Essential kit

You will need: a lined baking sheet.

Method

Stir the chopped rosemary with the flour, and continue with the method on page 180 until your dough has proved.

While the dough is proving, roast the garlic cloves in their skins with the olive oil for 15–20 minutes at 180°C fan/200°C/gas 6, then leave to cool. Squeeze the garlic out of their skins, mash with the back of a fork, then mix with the pieces of cheese.

Once the dough has proved, knock it back, then divide into 16 equal pieces. Flatten each piece into a round in your hand, just smaller than palm-size, and place a piece of cheese in the middle. Fold the dough around the cheese, then pinch and twist tightly to close (you don’t want any gaps, or the cheese will escape).

Transfer to a lined baking sheet, pinched side down, and continue with the rest of the dough.

Let the dough balls rise for 20–30 minutes at room temperature, then preheat the oven to 180°C fan/200°C/gas 6 again.

Scatter the tops of the dough balls with a pinch of sea salt, and bake for 15 minutes, until well risen and golden brown. Serve hot.

FOR DIABETICS: Omit the sugar from the savoury dough recipe.

TO VEGANISE: Use vegan Camembert or mozzarella.

Preview