By Traeger Kitchen
This crave-worthy appetizer will disappear quickly. Mozzarella-stuffed dough is brushed with garlic butter, then baked on the Traeger to cheesy perfection.
|(1 lb) ball of store bought pizza dough
|(1 lb) block of mozzarella cheese, cut into 1/2-inch cubes
|Water, for brushing
|shredded Parmesan cheese
|Marinara sauce, for serving
At least two hours before baking, remove the dough from the refrigerator and shape into a ball by gathering the dough towards the bottom and pinching shut. Dust well with flour and place in a medium bowl. Cover tightly with plastic wrap and let rise in a warm place until nearly doubled in size.
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.
350 ˚F / 177 ˚C
Roll the pizza dough out into a 1/4-inch-thick rectangle. Cut into 2-inch-wide strips, then into 2-inch squares.
Place a cube of mozzarella cheese at the center of a dough square. Brush the edges with a little bit of water and fold the edges over the cheese, securing tightly. Roll into a ball, then place seam-side down on the prepared baking sheet.
In a small bowl, mix the melted butter with garlic salt. Brush the garlic butter over the dough balls, and sprinkle with Parmesan cheese.
Place the baking sheet directly on the grill grates. Close the lid and bake until the cheese bombs are light brown, 20-30 minutes.
350 ˚F / 177 ˚C
Remove the baking sheet from the grill, and serve the garlic cheese bombs warm with marinara sauce. Enjoy!
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