Hey y'all! If you love pizza and crave something with a little kick, these Chili Pizza Dough Balls are about to become your go-to party snack. They're pillowy-soft, stuffed with gooey cheese, and deliver just the right dose of spicy chili flavor in every bite. Whether you're hosting game night, a casual gathering, or just craving a fun weeknight treat, this recipe will have everyone reaching for more. Let's get cooking!

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Why You'll Love This

Addictive bite-sized snacks perfect for sharing at parties or with family.
Spicy, cheesy, and packed with bold chili flavor in every soft, fluffy bite.
30-minute prep means you’ll have a fresh, homemade treat in no time.
Customizable with your favorite cheeses or chili levels.
Bakes up golden and crispy outside, with a molten, melty filling.

Ingredients

2 cups (250g) all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
¾ cup (180ml) warm water (110°F/43°C)
1 tablespoon olive oil (plus more for greasing)
1 teaspoon chili flakes (plus extra for topping)
1 teaspoon chili powder
½ teaspoon garlic powder
4 ounces (115g) mozzarella cheese, cut into 16 cubes
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

1. Make the Pizza Dough

In a large bowl, combine the flour, instant yeast, sugar, salt, chili flakes, chili powder, and garlic powder. Whisk together.
Add the warm water and olive oil. Stir with a spoon until a shaggy dough forms.
Knead the dough on a lightly floured surface for 5 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a towel, and let rest for 20 minutes.

2. Shape the Dough Balls

Preheat your oven to 425°F (220°C) and lightly grease a baking sheet or line with parchment paper.
Punch down the rested dough and divide into 16 equal pieces.
Flatten each piece, place a cube of mozzarella cheese in the center, and pinch the dough securely around the cheese to seal.
Arrange the dough balls seam-side down on the prepared baking sheet.

3. Bake and Finish

Brush the tops lightly with olive oil. Sprinkle with grated Parmesan cheese and extra chili flakes for more heat.
Bake for 13-15 minutes, or until golden brown.
Let cool for 5 minutes before transferring to a serving platter. Garnish with parsley if desired. Serve warm and enjoy!

Notes

Be sure to seal the dough balls tightly to keep the cheese from leaking during baking.
Use pre-shredded or pre-cubed cheese to save time on prep.
If you like milder heat, reduce the amount of chili flakes.

Variations

Jalapeño Cheddar Pizza Dough Balls: Swap mozzarella for sharp cheddar and add chopped pickled jalapeños inside.
BBQ Chicken Chili Pizza Dough Balls: Add a small spoonful of shredded BBQ chicken and smoked gouda for smoky flavor.
Herbed Garlic Pizza Dough Balls: Mix Italian herbs into the dough and fill with garlic butter for a savory twist.

Required Equipment

Large mixing bowl
Measuring cups and spoons
Baking sheet
Pastry brush
Parchment paper (optional)

Storage Instructions

Store leftover Chili Pizza Dough Balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through. For longer storage, freeze after baking and thaw before reheating.

Serving Suggestions

Serve hot with marinara, ranch, or a spicy sriracha mayo dipping sauce.
Pair with a crisp green salad or a bowl of tomato soup for a satisfying meal.
Perfect for appetizer platters, game day spreads, or family movie nights.

Pro Tips

Keep your mozzarella cubes cold until ready to use for the best melty center.
Brush with garlic butter out of the oven for extra flavor.
Bake on the middle rack for even browning.

FAQ

Can I use store-bought pizza dough?

Yes, you can use store-bought dough for a quick shortcut—just knead in the spices for added flavor!

What type of chili powder is best?

Mild or medium chili powder works well; if you like it really spicy, try chipotle or hot chili powder!

Can I make these in advance?

Absolutely, shape and refrigerate the dough balls up to 24 hours ahead, then bake them fresh when needed.