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Pizza Pretzels

pizza pretzels Appetizer
Pizza Pretzels
  • 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! ...MORE + LESS -

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

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  • 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

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

Nutrition Information

Nutrition Facts

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

© 2018 ®/TM General Mills All Rights Reserved

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