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.
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For the Pizza Dough: Combine flour, sugar, salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
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 zip top bag. Place in refrigerator and allow to rise for at least 24 hours.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards 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.
Roll the pizza dough out into a rectangle ¼” thick. Cut into strips 2” thick. Then again to create 2x2 squares.
Place one piece of 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.
In a small bowl combine the melted butter, garlic salt and cheese.
Brush each cheese ball with the butter mixture.
When ready to cook, set the temperature to 350 ℉ and preheat, lid closed for 10-15 minutes.
Place the sheet tray directly on the grill grate and bake for 20-30 minutes until light brown in color. Enjoy with marinara or your favorite dipping sauce.
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