1 cup | 250 mL
2 tsp |10 mL
dry active yeast
pinch granulated sugar
2 cups | 500 mL
all purpose flour, plus approx. 1/2 cup extra if needed
1-2j alapenos, minced
1 tbsp|15 mL
1 tbsp|15 mL
fresh chives, finely chopped
8 slices bacon, cooked and crumbled
1 pkg |200 g
Tre Stelle® Shredded Cheddar Cheese
30 Tre Stelle® mini mini Bocconcini balls, drained
3 tbsp |45 mL
Short on time? A store made pizza dough works just as well!
Pour water into a large bowl; add yeast and sugar, allow to sit 15-30 minutes in a draft-free place until mixture begins to foam. With a wooden spoon stir in flour, jalapenos, salt and olive oil. Turn mixture onto a floured work surface and knead the dough for approximately 10 minutes until it becomes smooth. Use extra flour as needed to keep the dough from sticking to your hands, but still remaining a little tacky.
Place dough into a clean, lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until double in size - approximately 1 hour.
Preheat oven to 350ºF (180ºC).
Brush the bottom and sides of a 12” cast iron skillet with butter or non-stick cooking spray.
Cut dough into 30 equal portions. Wrap each individual portion of dough around each Bocconcini. Roll the dough in your hands to firmly seal around the cheese and quickly roll each ball in melted butter.
Arrange the balls evenly in the skillet and cover with a damp towel to let rise 15-20 minutes. Top with crumbled bacon, chives and Cheddar Cheese. Bake for 25 minutes. Remove from oven and brush with remaining melted butter. Serves immediately.
Created By: baconhound.com