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Pizza Pretzels

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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What’s better than a soft, hot pretzel? Try one stuffed with classic pizza toppings!
Created May 7, 2018
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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon cornmeal
  • 1 tablespoon all-purpose flour
  • 1 can Pillsbury™ refrigerated pizza crust
  • 28 slices (1 1/2-inch size) pepperoni
  • 8 pieces mozzarella string cheese
  • 4 teaspoons grated Parmesan cheese
  • 1 cup tomato pasta sauce, heated

Steps

  •  
    1
    Heat oven to 425°F. Brush large baking sheet with 1/2 tablespoon of the oil. Sprinkle baking sheet with cornmeal.
  •  
    2
    Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at centre, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
  •  
    3
    Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
  •  
    4
    Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on baking sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese.
  •  
    5
    Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.

Expert Tips

  • Tip 1
    Bake-Off is a registered trademark of General Mills ©2010

Nutrition Information

600 Calories, 27g Total Fat, 33g Protein, 57g Total Carbs, 10g Sugars

Nutrition Facts

Serving Size: 4
Calories
600
Total Fat
27g
Saturated Fat
12g
Trans Fat
0g
Cholesterol
65mg
Sodium
1950mg
Total Carbs
57g
Dietary Fiber
2g
Sugars
10g
Protein
33g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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