Cream Cheese Balls Recipes Recipe For Stuffed

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CREAM CHEESE-STUFFED BAGEL BITES RECIPE BY TASTY



Cream Cheese-Stuffed Bagel Bites Recipe by Tasty image

Here's what you need: water, instant dry yeast, malt syrup, bread flour, salt, water, salt, baking soda, malt syrup, egg wash, onion, poppy seed, sesame seed, garlic, cream cheese

Provided by Tasty

Categories     Snacks

Yield 10 bites

Number Of Ingredients 15

1 cup water, warm, plus 2 tbsp
1 teaspoon instant dry yeast
1 tablespoon malt syrup
3 ½ cups bread flour
2 teaspoons salt
2 qt water
2 teaspoons salt
1 tablespoon baking soda
2 tablespoons malt syrup
egg wash, as needed
onion, to taste
poppy seed, to taste
sesame seed, to taste
garlic, to taste
cream cheese, frozen in 1 tbsp. balls to taste

Steps:

  • Start by activating the yeast. Add yeast and malt syrup to warm water, stir until dissolved. Once the yeast mix starts bubbling, you'll know the yeast is active.
  • Combine the dry ingredients in a large mixing bowl. Add the activated yeast mix and form a loose dough in the bowl.
  • Turn dough out onto your surface and knead until everything comes together nicely. (If it's too dry, add more water a little bit at a time.) Transfer dough to an oiled bowl, cover and let the dough rest for 45 minutes.
  • While the dough is resting, prep your cream cheese. Freeze cream cheese into 1 tbsp. balls.
  • Punch down dough after 45 minutes, knead the dough a few times. Pull a handful of dough, form into a ball then flatten and wrap around a frozen cream cheese ball. Repeat with the rest of the dough. Place bagel balls on a parchment paper, cover and let it rest for 20 minutes.
  • While the bagel balls are resting, bring your poaching liquid ingredients to a boil over medium heat.
  • Take the rested bagel balls and boil in the poaching liquid for 15-20 seconds. Remove and place on parchment paper.
  • Brush with egg wash and sprinkle desired bagel toppings.
  • Bake in 325°F (160°C) preheated oven for 20 - 30 minutes until top is golden brown.
  • Enjoy!

Nutrition Facts : Calories 168 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams

CREAM CHEESE-FILLED BAGEL BALLS



Cream Cheese-Filled Bagel Balls image

These cream cheese-filled bagel balls are perfect for breakfast and are super easy to make! The dough requires no yeast, and is a healthier alternative to regular dough! Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prepared doughs. Once made, you can work with it immediately. That means you don't have to spend time waiting for the dough to proof before you make a meal.

Provided by alliecappelli

Categories     Bagels

Time 25m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour, or as needed
2 teaspoons baking powder
½ teaspoon salt, or more to taste
1 cup Greek yogurt
½ cup cream cheese, or as needed
1 large egg
2 teaspoons half-and-half
2 teaspoons everything bagel seasoning, or to taste
1 tablespoon butter, melted, or as needed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a baking pan.
  • Mix 1 cup flour, baking powder, and 1/2 teaspoon salt together. Mix in Greek yogurt and knead until all flour is mixed in; if dough is sticky, add more flour.
  • Cut dough into 8 equal pieces. Roll each piece into a ball and press each ball into a flat circle; they should look like mini pizzas.
  • Scoop cream cheese into the center of each circle. Fold the edges up and pinch closed so you have a round ball of dough with cream cheese inside. Make sure you seal the edges so the cream cheese doesn't spill out during baking. Place seam side down on the prepared baking pan.
  • Mix egg, half-and-half, and a pinch of salt in a small bowl. Brush egg wash on top of each dough ball and sprinkle with bagel seasoning.
  • Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and brush with melted butter before serving.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.5 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 11.3 g, Sodium 852.4 mg, Sugar 2.2 g

SAUSAGE BALLS WITH CREAM CHEESE



Sausage Balls with Cream Cheese image

Sausage balls with a cream cheese twist!

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 10

Number Of Ingredients 4

1 pound ground pork sausage, regular or hot
2 cups finely shredded Monterey Jack and Cheddar cheese blend
1 ¼ cups self-rising flour
1 (8 ounce) package cream cheese, softened

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix together ground sausage, shredded cheese, flour, and cream cheese in a large bowl until well combined. Form into walnut-sized balls, either with your hands or with a cookie scoop, and place on the prepared baking sheet.
  • Bake in the preheated oven until the sausage balls are browned and no longer pink inside, about 20 minutes.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 12.7 g, Cholesterol 70.7 mg, Fat 24.6 g, Fiber 0.4 g, Protein 14.9 g, SaturatedFat 12.6 g, Sodium 790.9 mg, Sugar 0.2 g

CREAM CHEESE SAUSAGE BALLS



Cream Cheese Sausage Balls image

Sausage balls are an entertaining standby for me, but they were always admittedly a little dry - until I tried adding cream cheese, and better balls were born. I'll never go back!

Provided by Chelsey

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 35m

Yield 24

Number Of Ingredients 4

1 pound bulk pork sausage
1 ¼ cups baking mix (such as Bisquick ®)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blend sausage, baking mix, cream cheese, and Cheddar cheese together using the dough hook attachment of an electric stand mixer on very low speed until well combined, 2 to 3 minutes.
  • Roll into 1-inch balls and place on a rimmed baking stone.
  • Bake in the preheated oven until browned and no longer pink in the centers, 22 to 25 minutes.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 4.4 g, Cholesterol 30.9 mg, Fat 11.4 g, Fiber 0.1 g, Protein 6 g, SaturatedFat 5.7 g, Sodium 333.1 mg, Sugar 0.2 g

CHEESE-STUFFED GARLIC DOUGH BALLS WITH A TOMATO SAUCE DIP



Cheese-stuffed garlic dough balls with a tomato sauce dip image

Impress family and friends with the ultimate sharing starter: cheesy, moreish garlic dough balls. With a tomato-based dipping sauce, they make an ideal addition to any Italian-inspired menu

Provided by Liberty Mendez

Categories     Side dish, Snack, Starter

Time 1h15m

Yield Makes 20 - 25

Number Of Ingredients 16

50g butter , cubed
300g strong white bread flour
7g sachet fast-action dried yeast
1 tbsp caster sugar
200g block mozzarella , cut into 1.5cm cubes
65g gruyère , coarsely grated (optional)
100g butter
2 garlic cloves , crushed
1 rosemary sprig, leaves picked and finely chopped
1 tbsp olive oil , plus extra for the bowl and baking sheet
1 garlic clove , sliced
250g passata
1 tsp red wine vinegar
1 tsp caster sugar
pinch of chilli flakes
½ small bunch of basil , torn, plus extra to serve

Steps:

  • Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.
  • Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet - they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.
  • Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.
  • While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.

Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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