Chili Pizza Dough Balls

These chili pizza dough balls are little pockets filled with leftover chili and gooey Galbani® Mozzarella, all wrapped up in soft, tender pizza dough. They’re brushed with a flavorful garlic–cilantro oil and baked to a beautiful golden brown. Perfect for sharing, these bite-sized snacks work great as an appetizer or game-day treat. Plus, if you need a lactose-free option, you can swap in Galbani® Lactose Free Mozzarella without missing a beat.

Here’s a fun way to turn your leftover chili into a crowd-friendly snack: chili pizza dough balls! These small, hand-held bites combine melty Galbani® Mozzarella and hearty chili inside pillowy pizza dough. They get brushed with a bright and zesty garlic–cilantro oil that lifts all the flavors before they bake into golden, irresistible pockets. Whether it’s game day, a casual get-together, or just a quick appetizer for friends and family, these little dough balls hit the spot. And don’t worry—if dairy is a concern, Galbani® Lactose Free Mozzarella makes this recipe just as tasty for you.

In this guide, I’ll walk you through making around 16 of these chili pizza dough balls using easy store-bought pizza dough to save time (because who has hours to make dough from scratch?). You’ll get a simple recipe for that garlic–cilantro oil brush-on, clear steps for assembling and baking (which only takes about 20 minutes), plus my best tips for getting the dough sealed tight and perfectly crispy. I also include some fun flavor swaps and smart storage and make-ahead ideas so you can prepare in advance or freeze for later.

Why You’ll Love These

What really sets these chili pizza dough balls apart is how they transform simple leftover chili into a fun, handheld treat. You get a warm, cheesy center hugged by soft yet crispy dough. The best part? They come together quickly using store-bought dough, so no stress there. These are made for feeding a crowd or sharing at your next party—serve them alongside Sheet Pan Ground Beef Nachos for an easy game-day spread. Plus, they freeze beautifully, making them a smart make-ahead snack—similar to Cheese and Meat Roll-Ups when you need another grab-and-go option. The finishing touch of garlic–cilantro oil with red pepper flakes adds a punch of brightness and just enough heat to keep your taste buds dancing.

Ingredients and Substitutions

• 12 oz. Galbani® Mozzarella (or Galbani® Lactose Free Mozzarella)
• 3 cups leftover chili
• 1 store-bought pizza dough
• 1 Tbsp. fresh cilantro, chopped
• 1 tsp. minced garlic
• 1 tsp. red pepper flakes
• 1/2 cup olive oil
• Sour cream, for dipping

Assembly and Baking

1. Preheat oven to 425°F (220°C); if desired, preheat a baking sheet or pizza stone in the oven for a crisper bottom.
2. In a small bowl, whisk together chopped cilantro, minced garlic, red pepper flakes, and olive oil; set aside.
3. Lightly flour your hands and work surface.
4. Roll the pizza dough into a smooth ball and cut it into 16 equal portions.
5. Slice the mozzarella into small chunks.
6. Flatten one dough portion with your fingers to about a 3-inch round.
7. Spoon about 1 tablespoon of leftover chili into the center of the dough round and add 5–6 chunks of mozzarella on top.
8. Bring the edges of the dough up around the filling, pinch firmly to seal, and tuck any seams under.
9. Place each sealed dough ball seam-side down on a parchment-lined baking sheet.
10. Repeat filling, sealing, and placing until all portions are filled.

11. Brush the tops of each dough ball generously with the garlic–cilantro oil mixture.

    

12. Bake in the preheated oven about 20 minutes, or until golden brown.
13. Let the baked dough balls cool about 5 minutes before handling.

Sealing, Shaping, and Baking Tips

• Keep your filling amount just right—about 1 tablespoon of chili and a handful of cheese per ball is perfect. Overfilling can make it hard to seal and may cause leaks while baking.
• Make sure to pinch the edges of your dough together firmly and tuck under any openings to keep everything sealed inside; the step-by-step in this recipe for a double pie crust shows a reliable edge-sealing method you can mimic.
• Lightly flour your hands and work surface to stop the dough from sticking while you shape each ball.
• For a crispier bottom crust, try baking on a preheated baking sheet or a pizza stone if you have one—it makes a noticeable difference!
• If you’re not a fan of heat, simply reduce or skip the red pepper flakes and use a milder chili for the filling.

Flavor Swaps and Add-Ins

• Swap out the Mozzarella for provolone, sharp cheddar, or even a cheese blend to mix up your cheese game.
• Love a little extra spice? Finely dice jalapeños or pickled peppers and stir them into your leftover chili before filling.
• To make these chili pizza dough balls vegetarian, swap in a tasty vegetarian chili or try a bean and vegetable mix as your filling.
• Change up the herb flavor by substituting parsley or basil for the cilantro in your garlic oil.
• Want a more classic pizza vibe? Serve these dough balls with marinara sauce instead of sour cream for dipping.

Storage, Freezing, and Reheating

Once your chili pizza dough balls have cooled completely, store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, pop them in a 350°F (175°C) oven for 8 to 10 minutes to get the crust crispy again, or for a quicker fix, zap them in the microwave—but keep in mind this will soften the crust.

If you want to freeze these for later, place your assembled dough balls on a baking sheet lined with parchment and freeze until firm. Then, transfer them to a freezer bag or airtight container where they’ll stay good for up to 2 months. When baking from frozen, add about 5–10 minutes to the baking time and if they start browning too fast, loosely cover with foil to avoid burning.

Common Questions Answered

• Can I use homemade pizza dough instead of store-bought?

  Absolutely! Homemade dough works great here. Just divide and shape it the same way as the store-bought dough.

• Can I make these ahead of time?

  Yes! You can assemble the dough balls and either refrigerate them for up to 24 hours before baking or freeze them on a sheet and store in freezer bags for longer-term storage.

• How can I make them less spicy?

  Simply cut back on or leave out the red pepper flakes entirely. Using a mild chili or removing any spicy peppers from your leftover chili will keep things gentle.

• Can I bake directly from frozen?

  Yes, you can bake these straight from frozen. Just add about 5–10 extra minutes to the bake time and watch for a golden crust and thoroughly heated inside.

• Is there a lactose-free option?

  Definitely! Swap in Galbani® Lactose Free Mozzarella, and you’ll still enjoy those delicious chili pizza dough balls without dairy worries.