How To Make Camembert and Garlic Dough Balls
Dip these buttery and tender garlic dough balls in gooey camembert for a rich and cheesy appetizer! It’s a guaranteed ultimate sharing platter for parties.
Serves:
Ingredients
- 1camembert cheese block
- salt,to taste
- 1tspdried thyme,to taste
- 1tspdried rosemary,to taste
For Dough Balls:
- 3⅓cupsbread flour,plus extra for dusting
- 2tspinstant dry yeast
- salt,to taste
- 1cupwater,warm
- 2tbspolive oil
For Garlic Butter:
- ¼cupbutter,melted
- 4garlic cloves,crushed
- 1tbspdried parsley
For Garnish:
- pomegranate seed
- 1tbspfresh rosemary
Instructions
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For the dough balls, mix together the flour, yeast, and salt in a large bowl. Make a well in the middle and pour in the water plus 1 tablespoon of olive oil.
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Knead the dough for about 7 to 8 minutes until springy to the touch and a smooth soft dough has formed.
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Wipe a bowl with the remaining olive oil, place the dough inside and cover with cling film. Leave to rest for 1 hour.
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On a baking tray lined with greaseproof paper, place the lid of the camembert in the middle.
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Roll the dough into balls and dot around the lid to make a wreath-shape. Cover and leave to rest for about 30 minutes.
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Preheat the oven to 350 degrees F.
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Mix the butter, garlic, and parsley together and coat over the dough balls.
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Sprinkle on some salt over the dough balls. Replace the lid with the camembert and sprinkle the rosemary and thyme over the camembert.
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Bake for about 15 minutes.
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Garnish with pomegranate seeds and rosemary sprigs. Enjoy!
Nutrition
- Calories: 123.27kcal
- Fat: 4.56g
- Saturated Fat: 1.98g
- Trans Fat: 0.11g
- Monounsaturated Fat: 1.75g
- Polyunsaturated Fat: 0.42g
- Carbohydrates: 17.07g
- Fiber: 0.75g
- Sugar: 0.09g
- Protein: 3.33g
- Cholesterol: 7.53mg
- Sodium: 96.61mg
- Calcium: 18.08mg
- Potassium: 34.53mg
- Iron: 1.14mg
- Vitamin A: 23.48µg
- Vitamin C: 0.37mg
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