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Bite-sized dough balls filled with leftover chili and gooey Galbani® Mozzarella, brushed with garlic–cilantro oil, and baked to golden perfection. Perfect for appetizers or game-day snacks, with a lactose-free option available.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425°F (220°C); optionally preheat a baking sheet or pizza stone 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 into 16 equal portions.
  5. Slice the mozzarella into small chunks.
  6. Flatten one dough portion into 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 dough up around the filling, pinch firmly to seal, and tuck 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 for about 20 minutes, or until golden brown.
  13. Let baked dough balls cool about 5 minutes before serving.

Notes

Ensure to pinch edges firmly and tuck under seams to avoid leaks while baking., Overfilling may make sealing difficult and cause leaks; use about 1 tablespoon chili and handful of cheese per ball., Lightly flour hands and surface to prevent sticking., For a crispier crust, bake on a preheated baking sheet or pizza stone., Adjust red pepper flakes or chili to reduce spiciness., Swap mozzarella for provolone, sharp cheddar, or cheese blends for flavor variation., Add jalapeños or pickled peppers in chili for extra heat., Use vegetarian chili or bean and vegetable mix for a vegetarian option., Substitute parsley or basil for cilantro in garlic oil for a different herb flavor., Serve with marinara sauce instead of sour cream for a classic pizza taste., Store cooled dough balls in airtight container in fridge up to 3 days; reheat in 350°F oven for 8-10 minutes for crispness or microwave for softness., Freeze assembled dough balls on sheet until firm, then transfer to airtight container up to 2 months; add 5–10 minutes to bake time when baking from frozen.

Nutrition

Find it online: https://margorecipes.com/chili-pizza-dough-balls/