Preparation
- Preheat the Oven:
- Preheat your oven to 425˚F (220˚C).
- Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
