Recipe News: Recipe Doctor: Garlic Mozzarella Cheese Balls

Q. The garlic rolls at Tomatina restaurants are "to die for" but oh so greasy. I would love for you to do your thing and make a more healthful version using a bread machine (I'm not much for the kneading of bread).

A. I've had this signature appetizer at Tomatina, and it's more like, "would you like some roll with your garlic?" So, I'm going to tone down the garlic a smidgen and take the olive oil down a notch as well. I'm making the dough with half whole-wheat flour and a tablespoon of olive oil, some water, a teaspoon of sugar (to feed the yeast), some salt (to control yeast growth) and of course "¦ the yeast.

I decided to make these garlic balls more satisfying by adding some part skim mozzarella cheese to the middle of the balls. When I tasted these rolls at Tomatina's last year, I remember thinking some melted mozzarella in the middle would be the perfect touch. My culinary predictions don't always work out but it did this time.

Includes recipe for:

• Garlic Mozzarella Cheese Balls

Full article here.

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