Prepare to embark on a culinary adventure that will transform your kitchen into an Italian-inspired haven of flavor! These mouthwatering dough balls are not just another appetizer – they're a crispy, cheesy revelation that will have your guests begging for the recipe. Imagine biting into a perfectly golden, pillowy dough ball oozing with a creamy, herb-infused cheese filling that combines the earthy richness of Swiss chard with three different cheeses. Whether you're hosting a dinner party or looking for a show-stopping snack, these dough balls are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 tablespoon olive oil
- 1 cup Swiss chard, chopped
- 1 cup cream cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
Instructions
- In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Mix dry ingredients thoroughly.
- Create a well in the center of the dry ingredients and pour in water and olive oil. Gradually mix until a soft, cohesive dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 10 minutes.
- While dough rests, prepare the cheesy chard dip. Finely chop Swiss chard into small pieces.
- In a separate bowl, combine cream cheese, mozzarella, Parmesan cheese, chopped Swiss chard, and garlic powder. Mix until well incorporated.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the rested dough into 8-10 equal portions. Roll each portion into a small ball.
- Flatten each dough ball into a disc about 3 inches in diameter.
- Place a spoonful of the cheesy chard mixture in the center of each disc.
- Carefully fold and seal the edges of the dough to create a stuffed ball, ensuring no filling leaks.
- Arrange the stuffed dough balls on the prepared baking sheet, leaving space between each.
- Brush the tops of the dough balls with a light coating of olive oil for golden color.
- Bake in the preheated oven for 20-25 minutes, or until dough balls are golden brown and sound hollow when tapped.
- Remove from oven and let cool for 5 minutes before serving. Optionally, serve with extra dip on the side.
Tips
- Kneading is Key: Take your time when kneading the dough. A full 5-7 minutes ensures a smooth, elastic texture that will result in light and airy dough balls.
- Keep it Cool: Let the dough rest for the full 10 minutes. This allows the gluten to relax, making the dough easier to work with and preventing tough balls.
- Sealing Technique: When stuffing the dough balls, pinch the edges firmly and roll between your hands to create a perfect seal. This prevents the cheesy filling from leaking during baking.
- Golden Brown Trick: Brush the tops with olive oil just before baking to achieve that gorgeous, appetizing golden color.
- Don't Overcrowd: Leave enough space between dough balls on the baking sheet to allow for even cooking and prevent them from sticking together.
- Serving Suggestion: Serve immediately while warm for the most ooey-gooey cheese experience. An extra side of dip never hurts!Pro Tip: If you have leftover filling, it makes an amazing spread for crackers or toast the next day!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 18g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 70mg
