Preparation

1. Preheat the Oven:
   • Preheat your oven to 425˚F (220˚C).
   • Line a baking sheet with parchment paper.
2. Prepare the Dough:
   • Cut the pizza dough into 14 evenly sized pieces.
   • Working with one piece of dough at a time, stretch it out into a long strip, about 8 inches (20 centimeters) long.
3. Assemble the Bombs:
   • Place a piece of cheese at the top of the dough strip, followed by a meatball.
   • Roll up the cheese and meatball in the dough, ensuring that the cheese and meatball are fully encased.
   • Rotate the dough halfway through rolling to ensure it’s sealed properly. Use any remaining slack to cover gaps and holes, pressing the dough into itself to seal.
   • Place the assembled bombs on the prepared baking sheet.
   • Repeat with the remaining dough, cheese, and meatballs.
4. Boil the Dough Balls:
   • In a medium saucepan over high heat, bring the 5 cups of water to a boil.
   • Add the baking soda to the boiling water and stir to dissolve. Return the pot to a boil.
   • In batches (about 3-5 at a time), add the rolled dough balls to the pot. Boil for 20-30 seconds, stirring gently.
   • Remove the dough balls and dab them on paper towels to remove excess moisture before placing them back on the baking sheet. Repeat with the remaining dough balls.
5. Bake:
   • Brush each boiled dough ball with the beaten egg.
   • Sprinkle with coarse sea salt.
   • Bake in the preheated oven for

15-20 minutes, or until the outsides are golden brown.

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