Cheese and Garlic Doughballs
On a stint back in the U.S. recently, I decided to recreate Domino's cheese Doughballs after trying them in the U.K. - While I don't doubt they exist in the U.S., they seem to be a mainstream side-dish over here that I've found completely addictive. Rather than making a dough from scratch with yeast, I chose a simpler method that requires no yeast, or dough preparation. The results were superb and it's actually really simple to make.
Unfortunately my family disagreed with the name of the dish, doughballs, and felt they were more like cheese "cinnamon" rolls. I'll leave it up to you to decide what to call them.
I used the refrigerated pizza dough rolls, like Pillsbury, that come in a cylinder tube. I topped it with some American white cheese slices (for the creamy texture), a bit of mozzarella for chewy, stretchy cheese, and then brushed them with my own garlic seasoning and Parmesan cheese. You can of course use whatever you like, but I think you'll find that these might be the best dougballs you've ever tasted.
Garlic Butter Topping
- Preheat oven per directions on crust. For mine it was 425 F.
- Lay dough on greased baking sheet and top with mozzarella and American cheese.
- Roll crust tightly, so that cheese won't fall out.
- Cut roll into discs (or rolls).
- Bake in oven for about 9 minutes (ignore package cook times)
- Melt butter seasoning in bowl, and brush before plating.
- Top with shredded Parmesan cheese.
Note: Because of the tendency for the shredded cheese to fall out, I found you can also par-bake the roll, unsliced for about 4 minutes, then cut and bake for another 5 to melt the cheese enough for the balls to stay together. However, each method is equally delicious.