Stuffed Sun-Dried Tomato Mozzarella Bombs

There’s something irresistibly comforting about bite-sized food — the kind that disappears almost as quickly as it hits the plate. These Stuffed Sun-Dried Tomato Mozzarella Bombs are exactly that. Crisp on the outside, molten at the centre, and packed with savoury, tangy depth from sun-dried tomatoes and herbs.

They’re the sort of small bite that needs no occasion. Made for sharing, for hovering around the kitchen while they’re still warm, for sneaking one more before they reach the table. Simple ingredients, familiar flavours — but brought together in a way that feels indulgent and just a little bit playful.

Perfectly at home as part of a mezze spread, a festive table, or an easy appetiser that everyone reaches for first — these are small plates doing what they do best: delivering big flavour, one bite at a time.

Why You’ll Love This Recipe

• A simple 3-ingredient dough – No yeast, no kneading, no waiting. Just a soft, reliable dough that comes together in minutes.
• Effortless from start to finish – This is the kind of recipe you can make on a whim, without planning ahead or complicated steps.
• Crisp outside, molten inside – That contrast between golden dough and gooey mozzarella is what makes these so irresistible.
• Bold flavour with minimal effort – Sun-dried tomatoes and herbs do most of the work, delivering depth without extra ingredients.
• Perfect for sharing – Made for grazing, passing plates, and disappearing faster than you expect.
• Comforting but not heavy – Light, satisfying, and just indulgent enough to feel special.

Ingredients You’ll Need

For the Dough

• Self raising flour. The backbone of the dough. Light, reliable and wonderfully uncomplicated.
• Greek yoghurt. It softens, binds and brings a gentle tang that turns a simple dough into something quietly comforting.
• Salt. Just enough to lift the dough and bring everything into balance.

For the Sun-Dried Tomato & Mozzarella Filling

• Sun dried tomatoes. Deep, savoury and slightly sweet. They bring an intensity to the filling that fresh tomatoes simply cannot replicate.
• Fresh basil. Fragrant and green. It lifts the richness of the cheese and keeps the filling from feeling too heavy.
• Cream cheese. Smooth and comforting. It creates the creamy base that binds everything together and gives each bite that satisfying softness.
• Mozzarella. Soft, stretchy and completely indulgent. The molten centre that makes these impossible to stop at one.
• Jalapeño. A fresh flicker of heat. Gentle but present, it cuts through the richness without overwhelming it.
• Chilli flakes. A final whisper of warmth. Entirely adjustable — add more if you want the heat to linger, less if you prefer it subtle.

How to Make Stuffed Mozzarella Bombs

Make the Dough:
In a large bowl, combine the self-raising flour, Greek yoghurt, and salt. Mix until a soft dough forms, then knead briefly on a floured surface until smooth and bouncy. Cover and set aside while you prepare the filling.

Prepare the Filling:
Add all of the filling ingredients to a bowl and mix until well combined. Taste and adjust the seasoning if needed, then set aside.

Shape the Dough:
Divide the rested dough into small portions. Flatten each piece gently, add a spoonful of filling, then bring the edges together and seal to form a ball.

Cook the Mozzarella Balls:
Heat a non-stick pan over medium heat and cook the balls until golden and crisp on the outside, turning gently to colour evenly. Serve warm, with homemade marinara sauce, while the centres are soft and melted.

Helpful Tips & Tricks

• Do not overwork the dough. A light knead is all it needs. Too much handling makes the dough dense and tough rather than soft and tender.
• If the dough feels sticky. Dust your hands lightly with flour rather than adding more into the dough itself. Extra flour in the dough will change the texture.
• Keep the filling cool before shaping. A cool filling is easier to work with and helps prevent the cheese from leaking while the bombs are cooking.
• Do not overfill. A generous tablespoon is enough. Too much filling makes it difficult to seal the seams properly and the cheese will find its way out.
• Pinch the seams well. Take an extra moment here. A properly sealed bomb keeps the mozzarella exactly where it should be — melting inside rather than escaping into the pan.
• If they are browning too quickly. Lower the heat slightly and let them cook through more gently. Patience here gives you an evenly golden exterior and a properly melted centre.
• Cook in batches. Giving them enough space in the pan helps them colour evenly and hold their shape. Crowding the pan traps steam and stops them browning properly.
• Let them rest before serving. The centres will be very hot straight from the pan. A minute or two makes all the difference.

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.

Stuffed Sun-Dried Tomato Mozzarella Bombs

Serves: Makes -8 pieces Prep Time: 25 Minutes Cooking Time: 8-10 Minutes 8-10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

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Ingredients

For the 3-Ingredient Dough

• 200g self-raising flour
• 170g Greek yoghurt
• ½–1 tsp salt

For the Filling

• ⅓ cup sun-dried tomatoes, finely chopped
• ¼ cup fresh basil, roughly chopped
• 5 tbsp cream cheese
•  ¾ cup mozzarella, grated
• 1 jalapeño, finely chopped
• ½–1 tsp chilli flake

method

1. Make the Dough
   In a large bowl, add the self-raising flour, Greek yoghurt, and salt. Mix until a soft dough forms, then transfer to a lightly floured surface and knead gently for 1–2 minutes until smooth and bouncy. Cover and set aside while you prepare the filling.
   (200g Self-raising flour, 170g Greek yoghurt, ½ tsp salt)
2. Prepare the Filling
   Add all of the filling ingredients to a bowl and mix until well combined. Taste and adjust seasoning if needed, then set aside.
   (⅓ cup Sun-dried tomatoes, ¼ cup basil, 5 tbsp cream cheese,  ¾ cup mozzarella, 1 jalapeño, ½ chilli flakes)
3. Divide the Dough
   Once rested, knead the dough briefly, then divide into 6–8 equal portions. Roll each portion into a ball.
   (Prepared dough)
4. Fill and Shape
   Flatten one dough ball into a small circle. Place a tablespoon of filling in the centre, then bring the edges of the dough up and over the filling, pinching to seal. Roll gently to form a smooth ball. Repeat with the remaining dough.
   (Prepared dough, filling)
5. Chill
   Place the filled dough balls on a plate and refrigerate for 10–15 minutes to help them hold their shape while cooking.
6. Cook
   Heat a non-stick pan over medium heat. Cook the mozzarella bombs, turning gently, until golden and crisp on the outside and cooked through. Avoid overcrowding the pan.
7. Serve
   Allow to cool slightly before serving. Enjoy warm while the centres are soft and melted.
   

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