These Chilli Stuffed Garlic Dough Balls are soft, golden, and packed with a creamy chili filling that melts into the dough as it bakes. They’re perfect for game day, casual parties, or as a bold side for cozy dinners. If you love comfort food with a little heat, this recipe delivers big flavor with simple ingredients. For another crowd-friendly bite with sweet heat, check out these sweet chili cocktail meatballs .
Why You’ll Love It
- Soft and fluffy: Tender dough with a golden garlic crust.
- Spicy surprise: A creamy chili center in every bite.
- Shareable: Ideal for parties, potlucks, or game nights.
- Custom heat: Easy to adjust from mild to spicy.
Chilli Stuffed Garlic Dough Balls
- Total Time: 38 minutes
- Yield: 12 dough balls 1x
- Diet: Vegetarian
Description
These Chilli Stuffed Garlic Dough Balls are soft, golden, and packed with a creamy chili filling that melts into the dough as it bakes. They’re perfect for game day, casual parties, or as a bold side for cozy dinners.
Ingredients
- 1 lb pizza dough, store-bought or homemade
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chili crisp or thick chili paste
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes, optional
- 1/4 tsp kosher salt
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, mix the cream cheese, mozzarella, and chili crisp until smooth.
- Divide the pizza dough into 12 equal pieces. Flatten each piece slightly into a small circle.
- Spoon about 1 teaspoon of the chili cheese mixture into the center of each dough round. Pinch the edges together tightly to seal, then roll into a smooth ball.
- Arrange the dough balls seam-side down on the prepared baking sheet, leaving space between each one.
- In another bowl, combine melted butter, olive oil, garlic, Italian seasoning, salt, and red pepper flakes.
- Brush the garlic butter generously over the dough balls. Bake for 15–18 minutes, or until puffed and golden brown.
- Remove from the oven, brush with more garlic butter if desired, and sprinkle with fresh parsley before serving.
Notes
Milder version: Use less chili crisp or swap in a mild chili sauce. Extra cheesy: Add a small cube of mozzarella inside the filling. Herb finish: A pinch of Parmesan and oregano on top adds flavor. Serve with dip: Pairs well with a cool, creamy chili crisp Greek yogurt dip.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 dough ball
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 10mg
Keywords: garlic dough balls, chili stuffed, party appetizer, spicy snacks
Ingredients
- 1 lb pizza dough, store-bought or homemade
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chili crisp or thick chili paste
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes, optional
- 1/4 tsp kosher salt
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, mix the cream cheese, mozzarella, and chili crisp until smooth. This will be the spicy filling.
- Divide the pizza dough into 12 equal pieces. Flatten each piece slightly into a small circle.
- Spoon about 1 teaspoon of the chili cheese mixture into the center of each dough round. Pinch the edges together tightly to seal, then roll into a smooth ball.
- Arrange the dough balls seam-side down on the prepared baking sheet, leaving space between each one.
- In another bowl, combine melted butter, olive oil, garlic, Italian seasoning, salt, and red pepper flakes.
- Brush the garlic butter generously over the dough balls. Bake for 15–18 minutes, or until puffed and golden brown.
- Remove from the oven, brush with more garlic butter if desired, and sprinkle with fresh parsley before serving.
Tips & Variations
- Milder version: Use less chili crisp or swap in a mild chili sauce.
- Extra cheesy: Add a small cube of mozzarella inside the filling for more stretch.
- Herb finish: A pinch of grated Parmesan and dried oregano on top adds savory flavor.
- Serve with dip: These pair well with a cool, creamy sauce like this chili crisp Greek yogurt dip .
Substitutions
- Dough: Biscuit dough or crescent roll dough works in a pinch.
- Cheese: Monterey Jack or pepper jack can replace mozzarella.
- Chili: Use thick chili from leftovers, like a spoonful of classic homemade chili , as long as it’s not too runny.
Serving Suggestions
Serve these Chilli Stuffed Garlic Dough Balls warm, straight from the oven. They’re great alongside soups and stews, especially a cozy bowl of white chicken chili or a hearty easy crockpot chili . They also shine on an appetizer platter with fresh veggies and dipping sauces.
Storage & Reheating
Store leftover dough balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through. Avoid the microwave if possible, as it can make the dough chewy.
FAQs
Can I make these ahead of time?
Yes. Assemble the dough balls and refrigerate them, covered, for up to 24 hours. Bake just before serving for best texture.
How spicy are they?
The heat level depends on the chili crisp or paste you use. Start small and adjust to taste.
More to Try
- Sweet Chili Cocktail Meatballs
- Creamy White Chicken Chili
- Chili Crisp Greek Yogurt Dip
- Easy Crockpot Chili
Conclusion
Whether you’re hosting friends or just want a fun baking project, these Chilli Stuffed Garlic Dough Balls are a guaranteed hit. Soft, buttery, and filled with spicy goodness, they bring comfort and heat together in every bite.