Pull Apart Pretzel Crisps Pizza Recipes

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COPYCAT LITTLE CAESAR'S PRETZEL CRUST PIZZA



Copycat Little Caesar's Pretzel Crust Pizza image

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

1-1/2 cups warm water (110° to 115°)
2 tablespoons sugar
1 tablespoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
1/2 cup hot water
2 tablespoons baking soda
1/4 teaspoon pretzel or coarse salt
PIZZA:
1/2 cup salsa con queso dip, such as Tostitos
2 cups shredded Mexican cheese blend
1/2 cup sliced pepperoni
1 tablespoon butter, melted

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.

ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF



Orange Pecan Cream Cheese Pull-Apart Danish Loaf image

This is one of my most treasured recipes. Flaky refrig biscuits are filled with cream cheese, dredged in butter, rolled sugar, pecans, orange zest. Baked in a bundt pan, the loaf is inverted and drizzled with a glaze. Pull off a danish and slip into bliss.

Provided by nott2339

Categories     Breakfast

Time 1h15m

Yield 1 10 inch coffee cake, 10 serving(s)

Number Of Ingredients 8

3/4 cup sugar
1/2 cup pecans, chopped
1 tablespoon orange zest
2 (11 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
3 ounces cream cheese
1/2 cup butter, melted
1 cup powdered sugar
2 tablespoons orange juice

Steps:

  • Combine sugar, pecans, orange zest.
  • Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
  • Cut cream cheese into 20 pieces.
  • Place one piece of cream cheese on each of 20 biscuit halves.
  • Top with remaining biscuits halves and pinch the edges to seal them.
  • Dip filled biscuits in melted butter.
  • Dredge in the sugar mixture. I do have to make extra mixture sometimes.
  • Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
  • Drizzle with remaining butter and sugar mixture.
  • Bake at 350 degrees for 45 minutes, or until golden brown.
  • Immediately invert onto a wire rack.
  • Combine powdered sugar and orange juice, and drizzle over the danish.
  • Serve immediately.

Nutrition Facts : Calories 420.7, Fat 19.6, SaturatedFat 8.9, Cholesterol 33.8, Sodium 511.9, Carbohydrate 58.2, Fiber 0.6, Sugar 27.2, Protein 5.1

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