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Easy Garlic Cheese Bombs

35

25

Apple

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

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

  • 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

  • 3

    Roll the pizza dough out into a 1/4-inch-thick rectangle. Cut into 2-inch-wide strips, then into 2-inch squares.
  • 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.
    • 1 (1 lb) block of mozzarella cheese, cut into 1/2-inch cubes

    • Water, for brushing

  • 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.
    • 4 Tablespoon unsalted butter

    • 1 Teaspoon garlic salt

    • 1 Tablespoon shredded Parmesan cheese

  • 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.

    350 ˚F

  • 7

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

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