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Pesto Cheese Bombs

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

pesto-cheese-balls.pngPesto Cheese Bombs



  1. Place a ramekin or ceramic bowl in the center of a springform pan and grease the inside edges of the pan with ½ tbsp Carrington Farms Organic Ghee as well as the outside of the bowl to prevent sticking. Set aside.
  2. Prepare the Carrington Keto Bread Dough:
    - In a stand mixer with the dough hook attachment or by hand, combine the contents of the Carrington Farms Keto Bread Mix package with 1 ½ cups of warm water (105F-125F) and Carrington Farms Organic Ghee and knead until the dough is silky and smooth (5-10 minutes in a stand mixer on low-medium speed, or 10-15 minutes by hand). 
    - Cover bowl with a tea towel or plastic wrap and allow to rise for 2 hours at room temperature.
    - After the dough has risen for 2 hours, divide the dough into 16-20 pieces and roll them out into circles. 
  3. Cut each of the cheese sticks into quarters. Wrap each chunk of cheese in each dough circle and seal edges to create a ball.
  4. Add pesto to a small bowl and roll each ball of dough in the pesto to coat. Add to the pan in a ring shape and cover with any remaining pesto. 
  5. Bake at 350 degrees F with a layer of foil under the pan to catch any grease that might leak out for 35-40 minutes or until golden brown and some melted cheese is visible.
  6. Cool for 5 minutes.
  7. Add warmed marinara to the center dish for dipping. Serve hot.