These were a thing of beauty. And using both your healthy extras means you can still enjoy them without feeling guilty and going over your syn allowance.
I make the whole mixture up according to instructions and freeze the dough in portions, defrost and use as required. I have used this dough before and tried various weights before I got them just right. 66g of dough weighs between 59 – 60g once cooked but please double check your weights once cooked to protect your weightloss.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- We swear by our pizza tray, no soggy bottoms and ensures an even bake.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
- Pastry brush.
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Stuffed garlic dough balls
Serves 2 – HexB, half HexA and 2.5 syns for 3 balls each
- 1 packet Aldi wholemeal bread mix, made up following the instructions on the back
- 3 slices peperoni, cut in half – 3 syns
- 2 teaspoons low fat butter – 2 syns (check your own brands as syns vary)
- 1 teaspoon lazy garlic or 1 crushed garlic clove
- 1 teaspoon parsley, dried or fresh
- 2 x 20g reduced fat cheddar cheese – half HexA or 3 syns per 20g
- Preheat oven to the packet instructions.
- Make the dough according to the instructions on the back and allow to prove.
- Weigh the dough into 6 22g balls and allow them to prove again.
- Meanwhile weigh the rest of the dough into 66g balls and wrap individually in cling film and freeze for another day.
- Once the dough is doubled in size divide the 20g cheese into 3 pieces as equal as you can (as long as you have 20g per 3 balls it doesn’t matter if one has slightly more cheese than the other as each 3 balls will be half your hexa and your hexb allowance).
- Flatten the dough carefully and place a piece of the cheese and 1 half of a piece of peperoni and fold the dough over and roll back into a ball. Do this for the 6 balls and place on a greased pizza tray (you can use a normal tray but a pizza tray with the holes prevent the bottoms from being soggy).
- Melt the butter and add the garlic and parsley, give a little mix and brush over each dough ball making sure to cover them well.
- Bake in the oven for 15 minutes or until golden and cooked. They may take less time so keep an eye on baking.