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'Nduja and mozzarella dough balls recipe

'Nduja and mozzarella dough balls recipe

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Salty, cheesy and a little bit spicy, you won't be able to get enough of these dough balls. This foolproof recipe uses sourdough pizza base mix for an easy bake. Stuff with 'nduja and mozzarella and whip up a balsamic pesto sauce for dipping - check out that cheese pull! See method

  • Serves 8 (makes 16)
  • 20 mins to prepare and 25 mins to cook, plus rising and cooling
  • 395 calories / serving

Ingredients

  • 3 x 145g packs pizza base mix with sourdough
  • 125g mozzarella, cut into 16 pieces
  • 70g pack Tesco Finest ’Nduja
  • 150g 50% less fat soft cheese
  • 75g red pesto
  • 2 tsp balsamic vinegar
  • fresh basil leaves, optional

Each serving contains

  • Energy

    1655kj
    395kcal     20%

  • Fat

    17g 25%

  • Saturates

    7g 36%

  • Sugars

    4g 4%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 43.8g Protein 14.4g Fibre 3.5g

Method

  1. Make up the pizza base mix to pack instructions; set aside for 40 mins to rise.
  2. Meanwhile, cut the mozzarella into 16 pieces. Lightly grease and line a 23cm round springform baking tin.
  3. Tip the dough onto a lightly floured surface and knead for 2 mins, then divide into 16 pieces (about 50g each). Roll and flatten each piece to make a circle about 10cm, then place a piece of mozzarella and ½ tsp ’nduja in the centre.
  4. Bring up the sides of the dough and pinch to seal, then arrange, sealed-side down, in the tin. Repeat with the remaining dough, keeping it covered when not in use, until you have 10 balls around the edge of the tin, 5 in a second circle and 1 in the middle. Cover and set aside for 20-25 mins until puffed slightly.
  5. Preheat the oven to gas 7, 220°C, fan 200°C. Brush the dough balls with beaten egg and bake for 25 mins or until deep golden.
  6. Meanwhile, mix the soft cheese, red pesto and balsamic vinegar in a bowl. Leave the baked dough balls to cool for 10 mins, then serve warm with the dip, scattered with basil leaves, if you like.

Make ahead: Make the dip up to 24 hrs ahead and keep in the fridge. Leftovers can be kept in the fridge for up to 2 days.

See more Bread recipes

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