PIZZA-FILLED PRETZELS
Add these pretzels that are made using Pillsbury™ pizza crust and filled with pepperoni to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In small bowl, mix Filling ingredients; set aside. Line large cookie sheet with cooking parchment paper. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
- Spoon about 1/4 cup of the filling onto long edge of each dough strip. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends of filled dough, and stretch to make 24-inch rope.
- To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an "X" to hold shape. Pick up ends and fold over so they rest over bottom of U shape.
- In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.
- Place pretzels on cookie sheet; sprinkle with salt. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with pizza sauce.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Pretzel, Sodium 1670 mg, Sugar 8 g, TransFat 0 g
GIANT CHEESE-STUFFED PRETZEL
Refrigerated pizza dough is the short-cut base for this ultimate party snack. Brushing the twist with a baking soda wash at the end of baking gives it the classic pretzel tang.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
- Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
- Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
- Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.
PIMIENTO CHEESE STUFFED SOFT PRETZELS
Provided by Katie Lee Biegel
Time 50m
Yield 4 pretzels
Number Of Ingredients 14
Steps:
- For the pimiento cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper and a few dashes hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use.
- For the pretzels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray with nonstick cooking spray.
- Roll out the pizza dough on a lightly floured surface into an approximate 14-by-12-inch rectangle. Using a knife or pizza cutter, cut lengthwise into 2 1/2- to 3-inch strips. Spread about 2 tablespoons of the pimiento cheese down the center of each strip. Brush the strips on both sides of the pimiento cheese with the egg wash. Bring the sides of each strip up around the spread and crimp it closed using the tines of a fork. Tie each strip into a pretzel-shaped knot and place them on a baking sheet. Place in the refrigerator until ready to boil.
- Fill a large pot halfway with water and bring to a boil over high heat. Very slowly add the baking soda and stir until dissolved. Using a spider or slotted spoon, dip each pretzel in the boiling mixture for about 30 seconds each, then place on the parchment-lined baking sheet. Once all the pretzels are dipped, brush them with the beaten egg and sprinkle them with salt.
- Bake until the pretzels are a deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard.
COPYCAT LITTLE CAESAR'S PRETZEL CRUST PIZZA
In our house, we love pizza and pretzel bread! When Little Caesar's came out with their pretzel crust pizza, we fell in love but also knew it was unrealistic to be buying it all the time. The next best thing was to make it ourselves, and it came out even better than the restaurant's version! This thick-crusted copycat pizza is bound to blow your socks off! Hope you enjoy! -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a stand mixer, stir together warm water, sugar and yeast; let stand until foamy, 4-5 minutes. Add flour and 1 teaspoon table salt. Using a dough hook, mix on low speed until dough comes together, 1-2 minutes. Increase speed to medium and mix for an additional 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Punch down dough; press into a 12-in. circle onto an ungreased 14-in. pizza pan. Let stand 10 minutes. Stir together hot water and baking soda; brush mixture over outer 1-in. Let stand 5 minutes; repeat. Sprinkle coarse salt over edge. , Spread queso dip over inside of crust. Top with cheese and pepperoni. Bake until crust is golden brown and cheese is melted, 16-18 minutes. Brush crust with melted butter before serving.
Nutrition Facts : Calories 414 calories, Fat 15g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 772mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
PRETZEL CRUST PIZZA
I love pretzel crust pizza but our local place no longer makes it. This is my version, I hope that you like it as much as I do. I've added the coarse salt to make it pretzel-like but feel free to omit it.
Provided by Bren
Categories Main Dish Recipes Pizza Recipes
Time 1h5m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly coat 3 baking sheets with cooking spray.
- Place warm water into a measuring cup and stir in sugar to dissolve. Stir in yeast and set aside until foamy, about 10 minutes.
- Place flour, olive oil, and salt into a large bowl and stir to combine. Mix in yeast mixture and beat with an electric mixer until smooth, about 5 minutes.
- Turn dough out onto a lightly floured surface and divide into 3 equal portions. Roll each portion into an 8-inch disc and place on the prepared baking sheets. Let rest for 10 minutes.
- Heat at least 3 inches of water in a wide, deep pot over high heat; bring to a boil. Add baking soda slowly and carefully into the water, as this will foam and rise. Reduce heat to medium, and add 1 dough disc to the pot; cook for 30 to 40 seconds. Remove disc using 2 spatulas or slotted spoons and transfer back to the baking sheet. Repeat with remaining discs. Gently blot discs with paper towels to remove any excess water. Brush lightly with butter and sprinkle with kosher salt.
- Bake crusts in the preheated oven until golden, about 10 minutes. Remove from the oven; add pizza sauce and mozzarella cheese to each crust.
- Return pizzas to the oven and bake until cheese has melted and is golden, 10 to 15 minutes.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 28.1 g, Cholesterol 10.5 mg, Fat 7.3 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 2766 mg, Sugar 1.4 g
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