Traeger Kitchen


Easy Garlic Cheese Bombs

Prep Time

35 Minutes

Cook Time

25 Minutes

Effort

Pellets

Oak

This crave-worthy appetizer will disappear quick. Mozzarella-stuffed dough is brushed with a garlic butter mix then baked on the Traeger to cheesy perfection.

Ingredients

How many people are you serving?

6

Units of Measurement:

Pizza Dough
  • 4 1/2 Cup bread flour, plus more as needed

  • 1 1/2 Tablespoon sugar

  • 2 Teaspoon instant yeast

  • 1 Tablespoon salt

main
  • 3 Tablespoon extra-virgin olive oil

  • 15 Ounce lukewarm water

  • 1 Pound block mozzarella cheese, cut into 1/2 inch squares

  • water

  • 4 Tablespoon butter

  • 2 Teaspoon garlic salt

  • 1 Tablespoon shredded Parmesan cheese

  • 4 Tablespoon butter, melted

  • 1 Tablespoon Parmesan cheese, grated

  • marinara sauce, for serving

Steps

  • 1

    For the Pizza Dough: Combine flour, sugar, salt and yeast in food processor. Pulse 3 to 4 times until incorporated evenly.
    Ingredients
    • 4 1/2 Cup bread flour, plus more as needed

    • 1 1/2 Tablespoon sugar

    • 2 Teaspoon instant yeast

    • 1 Tablespoon salt

  • 2

    Add olive oil and 15 ounces of lukewarm water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
    Ingredients
    • 3 Tablespoon extra-virgin olive oil

    • 15 Ounce lukewarm water

  • 3

    Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into three even parts and place each into a 1 gallon resealable bag. Place in refrigerator and allow to rise at least for 24 hours.
  • 4

    At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards the bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
  • 5

    Roll the pizza dough out into a rectangle 1/4 inch thick. Cut into strips 2 inch thick. Then again to create 2x2 squares.
  • 6

    Place one piece of mozzarella cheese in the center of each dough square. Brush the edges with a little bit of water and fold the edges up securing tightly. Place the cheese balls seam-side down on a parchment-lined baking sheet.
    Ingredients
    • 1 Pound block mozzarella cheese, cut into 1/2 inch squares

    • As Needed water

  • 7

    In a small bowl, combine the melted butter, garlic salt and Parmesan cheese.
    Ingredients
    • 4 Tablespoon butter

    • 1 Teaspoon garlic salt

    • 1 Tablespoon shredded Parmesan cheese

  • 8

    Brush each cheese ball with the butter mixture.
    Ingredients
    • 4 Tablespoon butter, melted

    • 1 Teaspoon garlic salt

    • 1 Tablespoon Parmesan cheese, grated

  • 9

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
    Grill350 ˚F
  • 10

    Place the sheet tray directly on the grill grate and bake for 20 to 30 minutes until light brown in color. Enjoy with marinara or your favorite dipping sauce.
    Grill350 ˚F
    Ingredients
    • marinara sauce, for serving

Cooking Notes

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