Stuffed Garlic Dough Balls…

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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Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
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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
  1. Preheat oven to the packet instructions.
  2. Make the dough according to the instructions on the back and allow to prove.
  3. Weigh the dough into 6 22g balls and allow them to prove again.
  4. Meanwhile weigh the rest of the dough into 66g balls and wrap individually in cling film and freeze for another day.
  5. 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).
  6. 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).
  7. 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.
  8. Bake in the oven for 15 minutes or until golden and cooked. They may take less time so keep an eye on baking.