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–+ servings
Quick Pizza Balls

Irresistibly Cheesy Quick Pizza Balls Ready in 20 Minutes

These Quick Pizza Balls are bite-sized snacks bursting with cheesy goodness, perfect for gatherings or cozy nights at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 balls
Course: Snacks
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Flour can be substituted with gluten-free flour
  • 1 cup Room Temperature Water
  • 1 packet Dry Yeast approx. 8 g, or 30 g fresh yeast
  • 1 teaspoon Salt
  • 2 tablespoons Olive Oil
  • to taste Pepper
  • 1 teaspoon Oregano aromatic herb
For the Filling
  • 1 cup Grated Cheese gooey filling
  • 1/2 cup Salami or Ham diced

Equipment

  • mixing bowl
  • Wooden spoon
  • baking sheet
  • parchment paper
  • whisk or fork

Method
 

Step-by-Step Instructions for Quick Pizza Balls
  1. Whisk together the flour, dry yeast, and salt in a large mixing bowl for about 1 minute.
  2. Slowly pour in room temperature water and olive oil, stirring gently until the dough starts to come together, about 2 minutes.
  3. Knead the dough on a lightly floured surface for approximately 5 minutes until smooth and elastic.
  4. Fold in the grated cheese, diced salami or ham, pepper, and oregano until evenly distributed, about 2 minutes.
  5. Divide the dough into small portions, roll them into smooth balls, and place them on a baking sheet lined with parchment paper.
  6. Preheat your oven to 180°C (350°F), which should take around 10-15 minutes.
  7. Bake the Quick Pizza Balls for 15-20 minutes until golden brown and firm to the touch.
  8. Cool for about 5 minutes before serving warm, perhaps with marinara sauce for dipping.

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 150mgFiber: 1gVitamin A: 150IUCalcium: 100mgIron: 1mg

Notes

For extra gooeyness, insert a cube of cheese in the center of each ball before sealing them. Store leftovers in an airtight container for up to 3 days.

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