Steps

• Step 1

  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.

  Ingredients

  • 1  (1 lb) ball of store bought pizza dough

• Step 2

  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

• Step 3

  Roll the pizza dough out into a 1/4-inch-thick rectangle. Cut into 2-inch-wide strips, then into 2-inch squares.

• Step 4

  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.

  Ingredients

  • 1  (1 lb) block of mozzarella cheese, cut into 1/2-inch cubes

  •  Water, for brushing

• Step 5

  In a small bowl, mix the melted butter with garlic salt. Brush the garlic butter over the dough balls, and sprinkle with Parmesan cheese.

  Ingredients

  • 4 Tablespoon unsalted butter

  • 1 Teaspoon garlic salt

  • 1 Tablespoon shredded Parmesan cheese

• Step 6

  Place the baking sheet directly on the grill grates. Close the lid and bake until the cheese bombs are light brown, 20-30 minutes.

  00:20

  350 ˚F / 177 ˚C

• Step 7

  Remove the baking sheet from the grill, and serve the garlic cheese bombs warm with marinara sauce. Enjoy!

  Ingredients

  •  Marinara sauce, for serving