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Boursin Stuffed Dough Balls

[ This post is part of a paid collaboration with Boursin]

Today is all about dough balls…homemade Boursin ones, in fact! All too often dough balls are relegated to a starter or side dish, but I think that this delicious twist on a classic dish deserves to be the star of the show. ⁣

These cheesy Boursin stuffed dough balls will have any pizza demoted to a side dish. Serve them with your favourite pizza sauce, garlic butter or probably just more of that tasty Boursin Velvety for dipping… because there is no such thing as too much of a good thing. ⁣

Boursin Stuffed Dough Balls

Pizza dough (See Note) 
½ tub Boursin Velvety 
60g Salted Butter (at room temperature)
25g Melted salted butter

To serve:
½ tub Boursin Velvety 
50g Butter
Clove of garlic minced 
Your favourite pizza sauce


In a small bowl mix, the Boursin and softened butter combine to form a smooth paste.

Portion your dough into walnut-sized balls (25g if you want to be precise) 

Take a ball of dough and flatten it out to a disc with your palm.  

Spoon a teaspoon of the Boursin mixture into the centre of the disc leaving room around the edges. Gather the disc into a pouch, sealing the Boursin in the dough. Then gently roll the pouch into a ball and place on a lined baking tray. 

Repeat with the rest of the dough. 

Let rest for about 30 minutes to prove.  

Bake the dough balls in a preheated oven 200c(fan) for 17 Minutes.

While your balls are baking, prepare your dipping sauce. Warm the butter in a small saucepan and add the garlic. Gently cook until some foam appears on the surface.  Remove from the heat and cool. 

Remove your balls from the oven glaze them with the melted butter and a brush. 

Serve with Boursin Velvety, pizza sauce and garlic butter.

You will need enough dough to make 2x 8inch pizzas… You can make from scratch… I used the Jamie Oliver Recipe, use a packet mix or even use the ready-made from the fridge section of the supermarket

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