Tear & Share Cheesy Garlic Dough Balls

Make the garlic 'butter’: Place the reduced fat spread, garlic, parsley, salt and black pepper in a small bowl. Stir until well mixed then place in the fridge while you make the dough balls.

Make the dough balls: Spray a 23cm round loose bottomed cake tin with low calorie cooking spray and use to grease the tin. Line the base with a disc of non-stick baking paper. Sift the flour into a large mixing bowl. Stir in the yeast, caster sugar and salt until evenly mixed.

Add the warm water and mix with a round bladed knife until the dough starts to come together. Use clean hands to press the dough together into a ball, then turn out onto a lightly floured surface.

Knead the dough for 10 minutes, until smooth and elastic. Spray a clean, large mixing bowl with a little low calorie cooking spray and use to thoroughly grease the bowl.

Place the dough, seam side down in the greased bowl and cover with a plate. Put it in a warm place to prove for 1 hour until the dough has at least doubled in size and feels puffy when pressed. Preheat the oven to 200ºC after the dough has been proving for 45 minutes.

Turn the dough out onto the surface and lightly knead just four or five times. Form into a smooth ball placing seam side down on the surface.

Using a large sharp knife, cut the ball of dough into 16 equal sized pieces. Take the first piece of dough, place it on the work surface and flatten it into a round with your hands. You can cover the other pieces of dough with a clean, slightly damp tea towel or cling film while you shape and stuff the dough balls with mozzarella. This will prevent them drying out while you work.

Place a 1cm cube of mozzarella in the centre of the flattened round of dough. Fold the edges in to seal the mozzarella inside the dough ball pinching firmly to seal. Gently roll in your hands to make a smooth ball. Repeat this process until you have made 16 dough balls.

Place all the dough balls seam side down in the prepared tin, setting them closely together. Cover with a plate and put them in a warm place to prove for a further 30 minutes, until they are puffy when pressed, have increased in size and are joining together.

Remove the plate and place in the preheated oven for 10-12 minutes until golden and joined together. The dough ball round should sound hollow when tapped on the bottom.

Remove from the oven. To remove the dough ball round from the tin: place a jug upside down on the work surface. Hold each side of the rim of the tin; the tin will be hot so use a tea towel or oven gloves. Place the tin on top of the upturned jug and gently push down. The outer rim of the tin will drop down and release the dough ball round on the loose bottomed base.

Place the dough ball round, (still on the base of the tin) on the work surface. Use a fish slice to lift the dough ball round off the baking paper and base of the tin. Transfer to a large serving plate.

Remove the garlic 'butter' from the fridge and microwave for about 20 seconds until just melted. Spoon over the hot dough ball round to coat completely and serve at once.