Mozzarella Balls

Ingredients

• 1 1/2 cups warm water
• 1 packet yeast
• 4 cups all purpose flour
• 1 tsp salt
• 1/3 cup olive oil
• 1 lb. mozzarella cheese, diced into 1/2" pieces
• Dried basil
• Sea salt
Jalapeno Raspberry Sauce
• 1 jalapeno pepper, diced
• 2 tbsp raspberry jam
• 1 tsp sugar
• 1/2 cup water
Marinara Sauce
• 1 cup tomato sauce
• 1 tsp basil
• 1 tsp oregano
• 1 tsp red wine vinegar
• 1 tsp salt
• 1 tsp fennel
Enchilada Sauce
• 3 tbsp flour
• 3 tbsp chili powder
• 1 tsp cocoa
• 1/2 tsp garlic powder
• 2 tbsp salt
• 1 tbsp oregano
• 2 1/2 cups water
• 1 cup tomato sauce

Instructions

• Combine the water and yeast in the bowl of a stand mixer; let sit for 10 minutes.
• Stir on low and add flour, salt and olive oil.
• Mix on medium until the dough pulls away from the bowl; adding more flour if needed.
• Add to an oiled bowl and cover for at least an hour.
• Preheat oven to 450 degrees and spray a baking sheet with nonstick spray.
• Break off about a tablespoon chunk of dough and make it a smooth circle.
• Add a chunk of cheese in the center, and wrap the rest of the dough around it.
• Continue with the rest of the cheese and dough.
• Sprinkle with basil and salt and bake for 8-10 minutes, until golden brown.
• Whisk together the jalapeno, raspberry, sugar and water. Heat over medium high until it starts to boil; remove from heat and put in a cute little bowl.
• Do the same with tomato sauce through fennel.
• For the enchilada sauce, combine all dry ingredients, add water and whisk to combine over medium heat. Add tomato sauce and whisk until thickened.
• Serve mozzarella balls with sauces.