Garlic Bread Balls with Mozzarella Centers

Garlic bread balls are soft, golden dough bites filled with stretchy mozzarella and brushed with buttery garlic and parsley. They make a shareable appetizer or side, and using refrigerated pizza dough keeps the preparation simple while still giving the centers a warm, cheesy pull.

Ingredients

1 pound (450 g) refrigerated pizza dough
6 ounces (170 g) low-moisture mozzarella, cut into 18 cubes about ½ inch (1.25 cm) each
3 tablespoons (42 g) unsalted butter
2 medium garlic cloves, finely grated or minced (about 2 teaspoons / 6 g)
1 tablespoon (4 g) finely chopped fresh parsley
2 tablespoons (10 g) finely grated Parmesan
¼ teaspoon (1.5 g) fine salt
¼ teaspoon (0.5 g) dried Italian seasoning, optional
1 teaspoon (5 ml) olive oil, for greasing the pan
Marinara sauce, for serving (about 1 cup / 240 ml)

Instructions

Take the pizza dough out of the refrigerator and let it sit, covered, at room temperature for about 15 minutes so it is easier to shape. Meanwhile, heat the oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) round cake pan or an oven-safe skillet with the olive oil.
Cut the dough into 18 roughly equal pieces. Flatten one piece into a disk about 2½ inches (6 cm) wide. Place a mozzarella cube in the middle, bring the dough edges together over it, and pinch firmly to seal. Roll gently between your palms to make a ball, keeping the seam underneath. Repeat with the remaining dough and cheese. If a piece tears, patch it with a small scrap of dough so the cheese is enclosed.
Arrange the balls seam-side down in the prepared pan, leaving a little space between them; they will expand as they bake. Cover loosely with a clean towel and let them rest for 10 minutes while the oven finishes heating. Avoid a long proof: refrigerated pizza dough can rise quickly once warm.
Bake for 16–18 minutes, until the tops are puffed and golden and the dough is cooked through. If the tops brown too quickly, loosely cover the pan with foil for the final few minutes. Let the balls stand in the pan for 3 minutes; the cheese inside will be very hot.
While the balls bake, melt the butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Stir in the garlic, parsley, Parmesan, salt, and optional Italian seasoning. For a less sharp garlic flavor, warm the garlic in the melted butter for about 30 seconds without letting it brown.
Brush the garlic butter generously over the hot bread balls and serve at once with warm marinara for dipping. For a crispier finish, transfer the balls to a serving plate after brushing so they do not sit in a pool of butter in the pan.

Tips

Seal the dough well. Pinch the seam firmly and place it underneath. Gaps can let melted cheese escape onto the pan.
Choose low-moisture mozzarella. Fresh mozzarella contains more water and can make the dough soggy or leak more readily. If using it, pat it very dry and cut small cubes.
Adjust the garlic to taste. Two cloves give a noticeable garlic flavor. For a milder topping, use one clove; for stronger flavor, add another after removing the butter from the heat.
Watch the bake, not just the clock. Dough brands and ovens vary. The balls should be golden with no visibly raw dough at the seams; avoid overbaking, which can make them dry.

Serving Suggestions

Serve the balls warm as an appetizer with marinara, pizza sauce, or a bowl of seasoned olive oil for dipping. They also work alongside tomato soup, a crisp green salad, or pasta with a simple tomato sauce. For a party, keep them on a platter and offer small forks or napkins, since the filling can be hot and stretchy right out of the oven.

Variations

For a pepperoni-pizza version, add a small piece of finely chopped pepperoni with each mozzarella cube; do not overfill, or the dough may split. A pinch of red pepper flakes in the butter adds gentle heat. You can replace parsley with chopped basil, though basil is best stirred into the butter after it cools slightly to preserve its fresh flavor. For a dairy-free option, use a dairy-free mozzarella-style block and plant-based butter; melting and browning vary by product, so check the package and expect a less stretchy center.

Storage and Reheating

Serve these fresh for the softest dough and best cheese pull. Refrigerate leftovers in a covered container within 2 hours of baking; they keep for 3–4 days. Reheat in a 350°F (175°C) oven for about 8–10 minutes, until hot throughout. An air fryer at 325°F (165°C) usually takes 4–6 minutes; check early to prevent over-browning. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. The microwave works for a quick portion, but it softens the crust and can make the cheese extremely hot. Freeze cooled balls in a sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Frequently Asked Questions

Can I make garlic bread balls ahead?
You can shape and fill them up to a few hours ahead, cover the pan, and refrigerate it. Let the pan sit at room temperature for about 20 minutes while the oven heats, then bake; chilled dough may need a few extra minutes. Brush with garlic butter just before serving for the freshest flavor.

Can I use homemade pizza dough?
Yes. Use about 1 pound (450 g) of prepared dough and divide it into 18 pieces. If your dough is very elastic, cover it and let it rest for 5 minutes after dividing so it is easier to flatten and seal.

Why did the cheese leak out?
The dough may not have been sealed completely, the cheese pieces may have been too large, or the dough may have torn while shaping. Use small cubes, pinch the seam closed, and place each ball seam-side down. A little leakage is normal, but these steps help keep most of the filling inside.

Can I bake them on a sheet pan?
Yes. Line a rimmed sheet pan with parchment and arrange the balls with about 1 inch (2.5 cm) between them. They will brown more around their sides than when baked close together in a round pan, so begin checking at 15 minutes.

Can I use garlic powder instead of fresh garlic?
Yes. Stir ½ teaspoon (about 1.5 g) garlic powder into the melted butter in place of the fresh cloves. It gives a more even, less pungent flavor and does not need to be warmed in the butter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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