Cheese-Stuffed Bowls: Exploring The Melty, Cheesy Goodness

There are many types of cheese that can be stuffed in a bowl, including cheddar, gouda, mozzarella, and parmesan. One option is to make a four-cheese stuffed shell, which includes ricotta, Italian cheese, and egg, seasoned with salt and pepper, and baked until the cheese is melted and bubbly. Another idea is to make stuffed cheesy bread, which involves stuffing refrigerated biscuit dough with cheese, such as mozzarella, cheddar, or string cheese, and baking it for 10 minutes. For a more savoury option, you can try cheese-stuffed biscuits with a gooey mozzarella centre and a parmesan coating. Alternatively, you can make soft pretzels and stuff them with cheddar cheese, or even try a homemade stuffed pizza crust filled with melted mozzarella cheese and Italian seasoning.

Mozzarella-stuffed soft pretzels

Ingredients

• Water
• Sugar
• Yeast
• Salt
• Flour
• Butter
• Baking soda
• Mozzarella cheese
• Honey
• Mustard
• Mayonnaise

Method

• Combine water, sugar, and yeast in a bowl. Let sit for 5-10 minutes or until the mixture becomes frothy.
• Add flour and salt to the yeast mixture and knead until a smooth and elastic dough forms.
• Cover the bowl and let the dough rest for 30-60 minutes, or until it has doubled in size.
• Preheat the oven to 425-450°F (220°C) and line a baking sheet with parchment paper.
• Prepare the filling by combining mozzarella, rosemary, and Parmesan cheese in a bowl. Place the bowl in the freezer for 20 minutes to slow the melting process and prevent leakage during baking.
• Divide the risen dough into 8 equal portions and roll each portion into a long rope.
• Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center.
• Fold the dough over the filling and seal the edges, forming a pretzel shape.
• In a large saucepan, bring 4 cups of water to a near-boil and add baking soda. Stir until dissolved.
• Carefully lower each pretzel into the boiling water bath for 30 seconds, then transfer them to the lined baking sheet.
• Sprinkle grated Parmesan cheese generously over each pretzel and garnish with fresh rosemary leaves.
• Bake the pretzels for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy.
• Allow the pretzels to cool slightly before serving.
• For added flavor, brush the warm pretzels with melted butter before serving.
• Serve with honey mustard sauce or marinara sauce for dipping.

Tips:

• To prevent the dough from becoming too sticky, gradually add small amounts of flour until it becomes manageable.
• Ensure the dough is sealed tightly around the cheese to prevent it from leaking out during baking.
• If your pretzels are not browning sufficiently, extend the time in the baking soda water slightly or ensure your oven is fully preheated.
• For a lighter version, use part-skim mozzarella or a combination of mozzarella and cream cheese for the filling.
• These pretzels can be frozen and reheated in the oven or microwave.

Cheese-stuffed biscuits

Ingredients:

• Refrigerated biscuit dough (such as Pillsbury Grands Buttermilk Biscuits)
• Cheese (mozzarella, cheddar, or any other variety that melts well)
• Butter (unsalted or garlic butter)
• Italian seasoning
• Garlic powder
• Salt
• Parsley (optional)

Instructions:

Preheat your oven to between 375°F and 400°F. Line a baking sheet with parchment paper or foil, or spray it with nonstick cooking spray.

Separate the biscuit dough into individual biscuits and flatten each one slightly. Cut your chosen cheese into small pieces or cubes, and place one piece in the center of each biscuit. Wrap the dough around the cheese, ensuring a tight seal to prevent leakage during baking.

Place the cheese-stuffed dough balls onto the prepared baking sheet, with the seal side down. Bake for approximately 10-20 minutes, or until the dough is golden brown. The longer they bake, the gooier the cheese will be!

While the biscuits are baking, melt the butter and mix in Italian seasoning, garlic powder, and salt. As soon as the biscuits come out of the oven, brush them generously with the seasoned butter.

Sprinkle with parsley if desired, and serve warm. These biscuits are best enjoyed fresh out of the oven!

Tips and Variations:

• For a crispier coating, roll the dough balls in a mixture of Parmesan cheese, Italian seasoning, and breadcrumbs before baking.
• Experiment with different types of cheese, such as gouda or string cheese.
• If you prefer a stronger garlic flavor, use garlic butter instead of plain melted butter.
• These cheese-stuffed biscuits go well with marinara sauce for dipping.

Four-cheese stuffed pasta shells

Ingredients

• Jumbo pasta shells
• Mozzarella cheese
• Asiago cheese
• Ricotta cheese
• Cottage cheese
• Chives
• Spinach
• Spaghetti sauce
• Parsley
• Parmigiano-Reggiano cheese
• Mascarpone cheese
• Salt and black pepper

Method

Preheat your oven to 350°F. Boil the pasta shells until al dente, drain, and set aside to cool. In a bowl, mix together the ricotta, mascarpone, parmigiano-reggiano, mozzarella, parsley, salt, and pepper. Stuff this mixture into the shells. Grease a baking dish and add a layer of spaghetti sauce. Arrange the stuffed shells on top, then cover with the remaining sauce and sprinkle with mozzarella. Bake for 25-30 minutes, until the cheese is melted and bubbly.

Tips

• For a vegetarian option, use a meatless spaghetti sauce.
• To prevent watery stuffed shells, ensure the shells are drained completely and squeeze out any excess liquid from the spinach.
• The shells can be filled and frozen before baking, for an easy weeknight meal.
• Experiment with different herbs and spices in the cheese mixture, such as garlic powder, crushed red pepper flakes, or smoked paprika.

Homemade stuffed pizza crust

Ingredients

• Pizza dough (store-bought or homemade)
• Mozzarella cheese (shredded or cut into thin pieces)
• String cheese
• Olive oil
• Cornmeal
• Pizza sauce
• Pepperoni (or any other toppings of your choice)
• Dried herbs (optional)

Method

• Start by preparing your pizza dough. You can use store-bought dough or make your own from scratch. If using a frozen dough, make sure it's thawed before proceeding.
• Preheat your oven to 475°F (246°C). Lightly grease a large baking sheet or pizza pan with olive oil, and sprinkle cornmeal on top for extra crunch and flavour.
• Shape the dough: On a lightly floured surface, gently flatten the dough into a disc using your hands or a rolling pin. Place the dough on the prepared pan and stretch it into a 12-inch circle, about 1/2-inch thick.
• Create a lip around the edges of the dough by lifting and pinching it.
• Add the cheese filling: Arrange the string cheese or shredded mozzarella around the edges of the crust, leaving a small gap. Fold the edges of the dough over the cheese and pinch to seal tightly. Ensure there are no gaps, as the cheese may melt out.
• Let the dough rest for a few minutes while you gather your toppings.
• Top the pizza: Use your fingers to push dents into the dough to prevent bubbling. Brush the remaining olive oil over the dough.
• Spread the pizza sauce evenly over the dough, then add your desired toppings. A classic option is shredded mozzarella and pepperoni. You can also sprinkle dried herbs like basil, oregano, or Italian seasoning for extra flavour.
• Bake the pizza: Place the pizza in the preheated oven and bake for 14-16 minutes, or until the crust is golden brown.
• Slice and serve: Remove the pizza from the oven and let it cool slightly. Slice it and serve while it's still hot and the cheese is melty.

Tips and Variations:

• For an extra crispy and flavourful crust, sprinkle cornmeal on the baking sheet or pan before placing the dough.
• To create the cheese filling, you can use string cheese, shredded mozzarella, or cut fresh mozzarella into thin pieces.
• If you want to add more cheese to your pizza, consider a Quattro Formaggi with mozzarella, gorgonzola, fontina, and parmesan.
• Get creative with your toppings! Try a meat feast with pepperoni and jalapeños, or go vegetarian with sliced peppers, mushrooms, and olives.
• For a simple and quick dough recipe, try using self-raising flour and cottage cheese. You can also substitute Greek yoghurt or plant-based yoghurt for the cottage cheese.

Cheese-stuffed bread

Ingredients

• Refrigerated biscuit dough
• Cheese (mozzarella, cheddar, string cheese, or any cheese that melts well)
• Butter (unsalted or salted)
• Italian seasoning
• Garlic powder
• Salt
• Fresh parsley (optional)

Instructions

Preheat your oven to 375°F-400°F. Line a baking sheet or cast iron skillet with parchment paper or aluminium foil and spray with cooking spray; set aside.

Pop open a can of refrigerated biscuit dough and separate the biscuits. Take each biscuit and flatten it into a round shape, about 2-3 inches in diameter.

Place a piece of cheese in the center of each round. You can use cubed cheese or string cheese. If using cubed cheese, cut it into 1-inch squares.

Wrap the dough around the cheese and pinch the edges to seal. Make sure to seal the dough tightly to prevent the cheese from leaking out during baking.

Place the stuffed dough balls, seam side down, on the prepared baking sheet or skillet. Brush the dough with melted butter and sprinkle Italian seasoning on top.

Bake for 10-20 minutes, or until golden brown. Keep an eye on them in the last few minutes of baking as they can go from undone to overdone quickly.

Serve warm, straight out of the oven. They pair well with marinara sauce, pizza sauce, or garlic butter for dipping.

Tips and Variations

• You can experiment with different types of cheese, such as gouda or cheddar.
• For a richer flavor, use garlic butter instead of plain melted butter.
• You can also brush the dough with garlic butter, dried herbs, or chopped olives before adding the cheese to create different variations, such as a cheesy garlic bread ring or a cheesy olive bread ring.
• These cheese-stuffed bread bites can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
• They can also be frozen after baking and stored in a freezer bag for up to 2 months.

Frequently asked questions