Parmesan Butter Bombs
These Mozzarella-Stuffed Garlic Butter Bombs take indulgence to the next level, with soft, buttery dough filled with gooey mozzarella and a sprinkle of our rich, plant-based Parmesan for an extra layer of savory goodness. Perfect as an appetizer or snack, these golden bites are bursting with garlic flavor and a delightful cheesy center.
PREP TIME
20 minutes to 25 minutes
COOK TIME
15 minutes to 20 minutes
INGREDIENTS
7
Serves: 4-6
Ingredients
- 16 oz16 oz16 oz Pizza Dough, we use Trader Joe's
- 1 cup1 cup1 cup Dairy-Free Mozzarella Style Shreds - Daiya, or brand of choice
- .5 cup.5 cup.5 cup Vegan Buttery Spread, plant based butter of choice
- 3 Tbsp3 Tbsp3 Tbsp Original Grated Parmesan Style Cheese Alternative - Panacheeza
- 2 cloves2 cloves2 cloves Garlic, finely chopped
- 2 tsp2 tsp2 tsp Italian Seasoning
- 1-2 tsp1-2 tsp1-2 tsp Parsley, roughly chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 450 degrees F.
- In a bowl melt butter and mix in garlic, Panacheeza and Italian spices.
- Cut dough into halves and slice both dough balls into eighths.
- Brush a casserole dish with butter mixture to coat.
- Roll each small dough ball flat, and place mozzarella cheese in the middle and close dough balls by pinching the corners together until sealed. Careful not to let any cheese hang out.
- Place dough balls in the casserole dish and brush with more of the butter mixture. Save remaining butter mixture for brushing the dough balls after baking.
- Bake for 15 mins or until the top of dough balls are golden brown and remove from the oven.
- Add parsley to butter mixture and brush dough balls, sprinkle Panacheeza on top. Serve hot with marinara sauce and enjoy!
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About This Recipe
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Coconut Free Dairy Free Egg Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 378 |
| Fat: | 9 g |
| Carbohydrates: | 59 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 374 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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