Home / Appetizer / Cast-Iron Goat Cheese Dip

Cast-Iron Goat Cheese Dip

As I’ve mentioned before, my family really enjoys appetizers, and baked goat cheese happens to be a recent favorite.  Aware of this and wanting to try something new in my cast-iron skillet, I came up with this appetizer. What is great about this recipe is that there are only 3 ingredients, and the pizza dough for this dip can be made the day before. I made it for Easter, and it was a big hit.  

Ingredients

2 pounds Pizza Dough*
20 ounces Goat Cheese
2 cups Marinara Sauce**

*The pizza dough can be made 1 or 2 days ahead.  After the initial rise, put the dough in the refrigerator until you are ready to use.
**I didn’t have time to make sauce for this dish.  So I used a jarred marinara sauce that has won several taste tests online.

Special Equipment

12-inch cast iron skillet

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Place dough on lightly floured counter, pat into an 8-inch square, and cut into 32 pieces (1/2 ounce each). Working with 1 piece of dough at a time, roll into tight ball and then coat with olive oil. Evenly space 18 balls around edge of skillet, keeping center of skillet clear. Place remaining 14 balls on top, staggering them between seams of balls underneath.

Cover loosely with greased plastic wrap and let sit until slightly puffed, about 20 minutes.

After 20 minutes, remove plastic. Transfer skillet to oven and bake until balls are just beginning to brown, about 30 minutes, rotating skillet halfway through baking.  Remove from oven.  Add goat cheese and then cover the goat cheese with the marinara sauce.

Cast-Iron Goat Cheese Dip

Return to oven and bake for another 15 minutes or until rolls are golden brown.  Remove from oven, stir goat cheese and marinara, and serve.  Have guests pull off a ball of dough and dip it in the baked goat cheese. Delicious!

 

Cast-Iron Goat Cheese Dip
Author: 
Recipe type: Appetizer
 
As I've mentioned before, my family really enjoys appetizers, and baked goat cheese happens to be a recent favorite. Aware of this and wanting to try something new in my cast-iron skillet, I came up with this appetizer. What is great about this recipe is that there are only 3 ingredients, and the pizza dough for this dip can be made the day before. I made it for Easter, and it was a big hit.
Ingredients
  • 2 pounds Pizza Dough*
  • 20 ounces Goat Cheese
  • 2 cups Marinara Sauce**
  • *The pizza dough can be made 1 or 2 days ahead. After the initial rise, put the dough in the refrigerator until you are ready to use.
  • **I didn't have time to make sauce for this dish. So I used a jarred marinara sauce that has won several taste tests online.
  • Special Equipment
  • 12-inch cast iron skillet
Instructions
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Place dough on lightly floured counter, pat into an 8-inch square, and cut into 32 pieces (1/2 ounce each). Working with 1 piece of dough at a time, roll into tight ball and then coat with olive oil. Evenly space 18 balls around edge of skillet, keeping center of skillet clear. Place remaining 14 balls on top, staggering them between seams of balls underneath.
  2. Cover loosely with greased plastic wrap and let sit until slightly puffed, about 20 minutes.
  3. After 20 minutes, remove plastic. Transfer skillet to oven and bake until balls are just beginning to brown, about 30 minutes, rotating skillet halfway through baking. Remove from oven. Add goat cheese and then cover the goat cheese with the marinara sauce.
  4. Return to oven and bake for another 15 minutes or until rolls are golden brown. Remove from oven, stir goat cheese and marinara, and serve. Have guests pull off a ball of dough and dip it in the baked goat cheese. Delicious!
 

 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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