Pepperoni Pretzels Recipes

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CHEESE-STUFFED PIZZA PRETZELS RECIPE BY TASTY



Cheese-stuffed Pizza Pretzels Recipe by Tasty image

Here's what you need: store-bought pizza dough, shredded mozzarella cheese, presliced pepperoni, marinara sauce, nonstick vegetable oil cooking spray

Provided by Tasty

Categories     Appetizers

Yield 3 pretzels

Number Of Ingredients 5

14 oz store-bought pizza dough, 1 tube
4 cups shredded mozzarella cheese
15 pieces presliced pepperoni
marinara sauce, or pizza sauce for dipping
nonstick vegetable oil cooking spray

Steps:

  • Preheat oven to 425°F (220°C).
  • Unroll the dough, it should form 15x9-inch (38x22 cm) rectangle, then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.)
  • Carefully stretch each of the strips by width and length - stretch each to about 3 inch (7 ½ cm) width and about 34 inch (86 cm) length.
  • Sprinkle 1 cup (100g) of cheese down the center of each dough strip. Reserve the last 1 cup (100g) of cheese for later.
  • Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese.
  • Cover a baking sheet with foil and spray with vegetable oil.
  • To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. Repeat with the other two dough logs.
  • Wrap pepperonis on the pretzels - 5-ish per pretzel - then sprinkle the remaining cup of cheese among the three pretzels.
  • Bake 14-18 minutes until deep golden brown.
  • Serve immediately with pizza sauce for dipping.
  • Enjoy!

Nutrition Facts : Calories 953 calories, Carbohydrate 74 grams, Fat 48 grams, Fiber 2 grams, Protein 55 grams, Sugar 6 grams

PEPPERONI PRETZEL PIZZA



Pepperoni Pretzel Pizza image

This soft pretzel dough pizza is made with instant yeast which is brushed with a beaten egg to give the crust a nice chewy texture like a soft pretzel. Sprinkle it with coarse salt like a pretzel and then top it with nacho cheese sauce like a pretzel dip,

Provided by Janet Urciuoli

Number Of Ingredients 11

1 1/2 c. warm water
1 packet of active, instant yeast
1 t. salt
1 T. sugar
3 3/4 - 4 1/4 all-purpose flour
1 large egg, lightly beaten
1 T. coarse salt
Pizza:
1 c. jarred queso dip (nacho cheese sauce)
2 c. shredded mozzarella cheese
1/2 c. sliced pepperoni

Steps:

  • Preheat oven to 425 degrees . Place warm water (not too hot, but a little warmer than room temperature) in a large bowl and add the yeast. Stir with a spoon until yeast is mostly dissolved, for about a minute (some clumps may remain). Add the salt and sugar then stir for an additional 30 seconds. Add 3 cups of flour, one cup at a time, mixing with a sturdy wooden spoon until the dough is thick and sticky. Add an additional 3/4 cup of flour and stir, until the dough is no longer sticky. Add more flour if needed. Poke the dough, if it bounces back, it's ready to knead. Turn out onto a lightly floured surface and knead the dough for about 3 minutes. Roll the dough out into a thin 15 inch diameter circle and place on pizza pan or pizza stone. Brush the edges of the pizza crust with the lightly beaten egg, then sprinkle with the crust with the coarse salt. Spread the nacho cheese in the center of the pizza, leaving the edge of the crust clear. Top with the shredded mozzarella cheese and sliced pepperoni. Bake the pizza for 12 to 15 minutes or until the center of the pizza is bubbly and the crust is a golden brown. Let cool for just a few minutes before slicing.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

PEPPERONI PRETZEL PIZZA BITES



Pepperoni Pretzel Pizza Bites image

Add delicious flavor to your snack table with these easy-to-make pepperoni pretzel pizza bites.

Provided by Debby Mayne

Categories     Appetizers and Snacks

Time 10m

Number Of Ingredients 4

24 small, bite-size pretzels (twisted style)
24 slices of pepperoni
3 slices of cheese, each cut into 8 pieces (provolone or mozzarella)
1/4 cup of shredded mozzarella cheese (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Place all of the pretzels on a baking sheet in a single layer.
  • Top each pretzel with a slice of pepperoni.
  • Place a cut piece of cheese on top of each pepperoni.
  • If you want extra cheese, sprinkle a little bit of shredded cheese on top of the cut pieces of cheese.
  • Bake in the oven for 5 minutes, or until the cheese melts.
  • Remove from the oven and serve with your favorite Italian sauce.

Nutrition Facts : Calories 407 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1236 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

PEPPERONI PRETZEL BITES



Pepperoni Pretzel Bites image

Provided by LB

Number Of Ingredients 5

16 Pepperoni slices
32 Small Pretzels
3 - 4 slices Provolone cheese
1/4 tsp dry basil
Marinara Sauce

Steps:

  • Begin by preheating your oven to 350 degrees Fahrenheit.
  • Next place 16 pretzels on a baking sheet lined with parchment paper.
  • Then top each pretzel with a small piece of provolone cheese, pepperoni slice, and then an additional piece of provolone cheese on top.
  • Bake in the oven for approximately 3-4 minutes, or until the cheese has begun to melt.
  • Once the cheese is melted remove from the oven and place an additional pretzel on top. (Make sure the pretzel doesn't break by pressing too hard.)
  • Serve with marinara sauce for dipping.

PEPPERONI SOFT PRETZELS (BREAD MACHINE)



Pepperoni Soft Pretzels (Bread Machine) image

Make and share this Pepperoni Soft Pretzels (Bread Machine) recipe from Food.com.

Provided by Chilicat

Categories     Yeast Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 14

1 1/4 cups water (80 F/27 C)
1 egg yolk, room temperature (save white for egg wash)
1 tablespoon oil
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon white pepper
3 1/2 cups bread flour
1 tablespoon active dry yeast
1 cup thin sliced pepperoni
2 tablespoons parmesan cheese
1 egg white
1 tablespoon water
1 tablespoon kosher salt
1 tablespoon sesame seeds

Steps:

  • Program machine for the Dough setting.
  • When the bread machine beeps, place dough on a lightly floured surface and divide into 16 pieces.
  • Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
  • Place on a greased baking sheet 1 1/2 inches apart. Brush with egg wash and sprinkle with.
  • topping that you choose.
  • Let rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.

Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 12.3, Sodium 596.2, Carbohydrate 22.9, Fiber 1, Sugar 1.7, Protein 3.8

PEPPERONI PRETZELS



Pepperoni Pretzels image

Provided by Guy Fieri

Time 2h15m

Yield 28 small pretzels

Number Of Ingredients 10

1 1/2 tablespoons dry active yeast
1 tablespoon agave nectar
2 1/2 cups whole-wheat flour
2 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon sea salt
2 large eggs
2 cups shredded mozzarella
1/2 cup shredded parmesan, plus more for sprinkling
1 1/3 cups diced pepperoni
Coarse salt

Steps:

  • Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
  • In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
  • On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 1/2 cup mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons parmesan and 1/3 cup pepperoni over the folded part. Fold the top third of the dough over the parmesan and pepperoni. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
  • One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
  • Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
  • Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with parmesan and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

PEPPERONI PRETZELS



Pepperoni Pretzels image

Provided by Food Network

Number Of Ingredients 0

Steps:

  • Sprinkle 1/2 cup shredded mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons shredded parmesan and 1/3 cup diced pepperoni over the folded part. Fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with parmesan and coarse sea salt; bake.

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