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.
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|1||(1 lb) ball of store bought pizza dough|
|1||(1 lb) block of mozzarella cheese, cut into 1/2-inch cubes|
|Water, for brushing|
|4 Tablespoon||unsalted butter|
|1 Teaspoon||garlic salt|
|1 Tablespoon||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.
1 (1 lb) ball of store bought pizza dough
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.
1 (1 lb) block of mozzarella cheese, cut into 1/2-inch cubes
Water, for brushing
In a small bowl, mix the melted butter with garlic salt. Brush the garlic butter over the dough balls, and sprinkle with Parmesan cheese.
4 Tablespoon unsalted butter
1 Teaspoon garlic salt
1 Tablespoon shredded 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!
Marinara sauce, for serving