So what is a cheese bomb? Small bread dough filled with cheese and baked to perfection. Nothing fancy. When you break open the cute looking bread roll, the molten cheese will ooze out making it a great snack for kids. I am sure kids would love to see the molten cheese. In fact my daughter was so thrilled at the cheese inside the roll. I made it for her after school snack and she just loved it. You can even deep fry these little bundle of dough, and you can also go creative with the dough. I have kept it simple and used half maida and half wheat flour. If you want to make it completely with wheat flour, even that is fine. The recipe can be easily customised.
As mentioned in my yesterday’s post, I reserved half the dough I made for the pizza calzones and used it up in this recipe. This was so easy to make as I had both the dough and the cheese ready. I just shaped them and baked them and they were ready when Sruti came home. I thought they were bland without any spice, but my daughter loved them. She skipped her dinner and had these for both snacks and dinner. I loved the way the cheese melted inside the rolls. Be sure to pinch the dough properly, otherwise, all the cheese will end up on the tray and the roll will be hollow (yes, it happened in this batch and hubby got that. He was searching for the cheese) You can add some spices along with the cheese and use garlic butter to brush the top of the rolls. It is up to you how flavourful you will make it. I kept it very simple as my daughter is not a great fan of spicy breads.
Makes 16 Cheese Bombs
Cup Measure used : 200 ml
For The Dough:
Whole Wheat Flour – 1 1/2 cups / 180 gm
Maida/ All Purpose Flour – 1 1/2 cups / 180 gm
Salt – 1 tsp
Instant Yeast – 2 1/4 tsp
Water – 1 cup + 2-3 tbs
Oil – 2 tbs
Sugar -1 tsp
For The Filling:
Mozzarella Cheese – 200 gm
Dried Oregano and Milk for topping
In a bowl mix together flour, wheat flour, salt, sugar and yeast.
Add oil and water and knead to form a soft dough.
Knead the dough on counter for 5 minutes until smooth and elastic.
Place it in a oiled bowl, coat the dough with a little oil and cover with cling wrap and set it aside for one to 1 1/2 hours or until the dough is double.
Take it on the counter, press it to form a flat disc.
Cut it into 16 equal wedges.
Shape each wedge into a ball.
Cut the cheese block into 16 evenly shaped cubes.
Flatten each ball into a disc and place a mozzarella cube inside.
Bring th edges together to seal in the cheese. Make sure to pinch it tight.
Preheat oven to 200°C.
Cover and set the rolls for 15 minutes by the time the oven is preheating.
Brush the top of the rolls with milk and sprinkle some oregano on top.
Bake the rolls for 20 minutes or until the top is brown.
Remove from oven and serve them hot.