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Tear & share garlic tarragon doughballs

Tear & share garlic tarragon doughballs

No kneading or proving is needed here thanks to the ready-made dough. Switch the soft herbs for whatever you have to hand, then wait for the plaudits to roll in.

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Vegetarian
  • Serves8
  • CourseSide
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins

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Ingredients

  • 5 tbsp olive oil
  • 2 x 220g defrosted balls of Northern Dough Co. Original Pizza Dough
  • 1 tsp grated mozzarella
  • ¼ x 25g pack flat leaf parsley, leaves only
  • ¼ x 20g pack tarragon, leaves only
  • ½ unwaxed lemon, zest
  • 4 clove/s garlic, crushed
  • ½ x 350g tub Waitrose Cherry Tomato & Basil Sauce

Method

  1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm round tin with a little olive oil. Divide the two balls of pizza dough into 16 even balls (8 from each larger ball). Flatten each ball into a disc and spoon about 1 tsp grated mozzarella onto each. Enclose the cheese in the dough and roll back into a ball. Arrange the balls in the tin, leaving a little space between each to puff up in the oven.

  2. Roughly chop the leaves from the parsley and tarragon, then put in a bowl with 5 tbsp olive oil, the lemon zest and crushed garlic cloves; season and mix. Brush ½ this oil over the dough balls and bake for 25-30 minutes until golden and cooked through.

  3. Meanwhile, heat the tomato sauce in a pan over a medium heat until piping hot, then pour into a small bowl. Once cooked, brush the doughballs with the remaining herby oil and serve with the tomato sauce.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,110kJ/ 266kcals

Fat

14g

Saturated Fat

4.2g

Carbohydrates

24g

Sugars

1.6g

Fibre

2.3g

Protein

8.8g

Salt

1.2g

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