Cheeseballs

Ingredients for 4 servings:

• 1 package of pizza dough, ready
• 1 ball of mozzarella, grated
• 100 g Gouda, aged, grated
• 100 g Emmental cheese, grated
• 1 pot of yogurt, 3.5% (250 g)
• 2 tbsp olive oil
• 1 bunch dill, fresh or frozen
• 2 cloves garlic
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Pizza dough balls with dill-garlic yogurt dip

Unwrap the finished pizza dough and roll it out a little more, if necessary. It should be relatively thin. Mix the mozzarella with the Gouda and Emmental cheeses. Spread the cheese mixture evenly over the dough. Roll it up tightly and cut into slices about 4 cm thick. Place these slices cut-side up on a baking sheet lined with parchment paper. Or, for a more elaborate but more attractive method, roll the pizza dough into strips about 4 cm wide. Sprinkle them evenly with the cheese mixture, leaving a small edge all around. Carefully roll the strips up tightly from the narrow side, applying a little pressure, and place them cut-side up on the baking sheet. Bake in a preheated oven at 200°C for 25-30 minutes, until the cheese is nicely melted. Meanwhile, pour the yogurt into a bowl. Stir in the olive oil. Wash and finely chop the dill. Add it to the yogurt along with the crushed garlic. Mix everything together well, season with salt and pepper, and let it sit for a while. Serve the still hot cheeseballs with the dip.