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Cheese Stuffed Pizza Style Doughballs

Sharing Dish | with Cheddar Cheese and Pesto Dip
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
1014 kcal
Protein
: 
29.5g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

25 grams

Sun-Dried Tomato Paste

80 grams

Mature Cheddar Cheese

(Contains: Milk)

400 grams

Pizza Dough

(Contains: Wheat, Cereals containing gluten)

32 grams

Pesto

(Contains: Milk)

Not included in your delivery

30 grams

Butter

2 tbsp

Mayonnaise

Energy (kJ)4241 kJ
Energy (kcal)1014 kcal
Fat52.4 g
of which saturates19.6 g
Carbohydrate104.5 g
of which sugars2.1 g
Dietary Fibre4.2 g
Protein29.5 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Garlic Press
•Small sauce pan
•Knife
•Small Bowl

Instructions

1

a) Preheat your oven to 200°C/180°C fan/gas mark 6.

b) Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

c) In a small saucepan on medium heat, combine the butter (see pantry for amount) and garlic until the butter has melted, 1-2 mins. Season generously with salt and pepper. 

d) Mix through the sundried tomato paste and set aside for now.

2

a) Chop the cheese into 15-20 equal sized pieces.

b) Divide the pizza dough into the same number of pieces.

c) Flatten each piece of dough, then pop a piece of cheese in the centre. Bring the edges of the dough together to enclose the cheese, pinching and gaps together so there are no holes and roll into a ball.

3

a) Pop the sun-dried tomato and garlic butter into a large bowl, then mix in three quarters of the parsley.

b) Carefully add the dough balls to the bowl and toss to coat them in the butter, then pop into a lined 20cm round baking tin in a single layer. 

c) Pour over any remaining garlic butter, then pop into the oven until risen and golden, 23-25 mins.

4

a) While the dough balls bake, combine in a small bowl the pesto and mayonnaise (see pantry for amount).

b) Once baked, allow the dough balls to cool slightly before removing from the tin without breaking them apart. Place onto a serving board.

c) Sprinkle over the remaining parsley and serve the pesto mayo alongside for dipping.

Enjoy!

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