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 to Make Stuffed Sun-Dried Tomato Mozzarella Bombs

For the Dough

1. Self-Raising Flour: The quiet backbone of the dough — light, reliable, and beautifully uncomplicated.
2. Greek Yoghurt: Softens and binds, bringing a gentle tang that turns simplicity into something comforting.
3. Salt: A subtle seasoning that lifts the dough and gives it balance.

For the Sun-Dried Tomato & Mozzarella Filling

1. Sun-Dried Tomatoes: Deep, savoury, and slightly sweet — small bursts of intensity folded into every bite.
2. Fresh Basil: Fragrant and green, adding freshness and a soft herbal lift.
3. Cream Cheese: Smooth and comforting, creating a creamy base that holds everything together.
4. Mozzarella: Soft, stretchy, and indulgent — the molten centre that makes these bites so irresistible.
5. Jalapeño: A fresh flicker of heat, gentle but present, cutting through the richness.
6. Chilli Flakes: A final whisper of warmth, adjustable and entirely personal.

How to Make the Perfect Stuffed Mozzarella Bread 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 for the Best Stuffed Mozzarella Bombs

• Don’t overwork the dough — a light knead keeps the bombs soft and tender rather than dense.
• If the dough feels sticky, dust your hands lightly with flour rather than adding too much into the dough.
• Keep the filling cool — this makes shaping easier and helps prevent the cheese from leaking while cooking.
• Avoid overfilling — a generous tablespoon is enough to keep the bombs sealed and evenly cooked.
• Pinch the seams well — taking an extra moment here keeps the mozzarella tucked safely inside.
• If they’re browning too quickly, lower the heat slightly and allow them to cook through more gently.
• Cook in batches if needed — giving them space helps them colour evenly and hold their shape.
• Let them rest briefly before serving — the centres will be very hot straight from the pan.

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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