These Italian-style dough balls make a delicious hot snack served with Parma ham and salad.
- 280g white bread and pizza base mix
- 100g (4oz) ready-grated mozzarella or pizza cheese
- 4 sun-dried tomatoes in oil, drained and finely chopped
- 15ml (1tbsp) fresh shredded basil
- flour for dusting
Make up the bread mix according to the packet instructions
and knead on a lightly floured surface for 5 mins until smooth and elastic.
Divide dough into 16 even pieces and flatten each one out to a 10cm (4in) circle. Mix together the cheese, sun-dried tomatoes and basil, and season lightly with salt and freshly ground black pepper.
Place a small spoonful of the cheese mixture into the centre of each circle, then gather up the edges and pinch together tightly to enclose the filling and make small dough balls. Place on a lightly greased baking sheet. Cover with greased food wrap and leave in a warm place for 30 mins until dough balls have risen and almost doubled in size.
Dust the dough balls lightly with flour then bake in a preheated oven at 220°C, 425°F, gas 7 for 10-12 mins until crisp and golden.